National Blueberry Muffin Day | Jumbo Blueberry Muffins
I’m convinced that the reason I love blueberries so much is because of the farm I visited multiple summers of my youth where I would pick blueberries and then eat the pancakes that came the next morning. In fact, my aunt and uncle went to the farm about a week ago and brought back tons of fresh blueberries, picked right off of the bushes on the property. I got an entirely too large (and also not large enough because I will shovel blueberries into my mouth) coffee container of some of the best fruit in the world.
And then, there was a time when I only ate blueberry muffins for breakfast. They weren’t homemade at that time, though. My parents would buy them from the grocery store, but in that phase of my life, I couldn’t think of a better blueberry muffin. I would cut the muffin in half, put a little butter on each side, and microwave until the butter melted. Because warm, buttery blueberry muffins are the best, they truly are.
I thought about all the blueberries I picked, pancakes I ate, and muffins I prepared when I saw National Blueberry Muffin Day on the food holiday calendar. It’s a food holiday made for me. Unfortunately, I had never actually made blueberry muffins before. It’s basically a travesty to think about.
Now, I’m here and celebrating the food holiday the way it deserves to be celebrated – with freshly homemade blueberry muffins.
Don’t bother coming over to my house for these babies. When I made my batches, I reverted back to the time when I took one for breakfast every morning. Because, why not? They are perfection (and so pretty, too!).
When I’m not sure of how to bake something (you know, because baking is an exact science), I trust Sally’s Baking Addiction to guide me. Seriously, I think she’s made one of everything and then she’ll post something that’s equally as amazing looking as everything that’s come before it.
Sally, being the baking genius she is, included sparkling sugar on top of her blueberry muffins. Me, being the one who is always in a rush in the kitchen but also pretty lazy and on a budget, did not. Obviously, I recommend you go the Sally route. Sparkling sugar not only makes your muffins look better, but taste better, too!
I told you Sally rocks. Although I’m being honest with you guys about where this recipe comes from, I think I’ll tell a fib to my family members. Can you blame me? 😉
Jumbo Blueberry Muffins
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, room temperature
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh blueberries
- Preheat oven to 425*F. Spray your muffin tin with non-stick spray or line with muffin liners. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined. Set aside.
- In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain.
- Fold in the blueberries.
- Pour batter into prepared muffin tins, filling all the way to the top. Bake at 425*F for 5 minutes. Reduce oven temperature to 375*F and continue to bake for about 25 minutes, or until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.