Sally's Baking Addiction? It's the most amazing baking blog, literally everything I have ever made from there has been completely delicious! My absolute favorite recipe that she has ever posted (and that I've tried) is her Sparkling Jumbo Blueberry Muffins. They are seriously the most perfect blueberry muffins that I have ever made. Granted, I'm a bit of a baker, it's my stress release (same with cleaning), but I've never been that great at making breads. Cakes, cookies, even candy I can handle, but breads and muffins have always been difficult for me. I can just never get them to that perfect balance of moist and tender and fluffy that makes the perfect muffin or slice of loaf cake. So, when I find a good recipe, I hold on to it!
To make the muffins, you'll need:
3 cups all-purpose flour (very careful not to overmeasure - use a knife to level off the measuring cup)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, room temperature preferred
1 cup granulated sugar
1 cup milk (I use buttermilk, as Sally suggests, and I prefer that.)
1/2 cup canola oil (or vegetable or melted coconut oil)
1 teaspoon vanilla extract - the best you can find!
1 and 1/2 cups fresh or frozen blueberries - I've used both, and can't really tell a difference.
coarse sugar for sprinkling (optional)
When it comes to baking:
- Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
- In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
- In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. 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. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
- Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
- Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.
Seriously, these are the best muffins I have ever made! Definitely go and check out Sally's Baking Addiction, you won't regret it!
Until next time,