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Big Bakery Style Blueberry Muffins
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Big Bakery Style Blueberry Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author LeAnne Shor

Ingredients

  • 3 cups AP unbleached flour
  • 1 1/4 cups granulated sugar
  • 1 tsp kosher salt
  • 1 T plus 1/2 tsp baking powder
  • 2/3 cups avocado or grape seed oil
  • 2 large organic eggs
  • 1 tsp finely grated lemon zest
  • 2 1/2 tsp pure vanilla extract
  • 3/4 cup milk dairy or nut milk!
  • 2 cups fresh blueberries
  • 3 T raw turbinado sugar

Instructions

  1. Preheat oven to 400° F. Line a standard muffin tin with paper liners, then gently spray the liners and the top of the pan with nonstick cooking spray.

  2. In a large bowl, combine the eggs, oil, milk, lemon zest, vanilla extract, sugar. Mix well to combine.

  3. Add the 2.5 cups of the flour, baking powder, and salt. Use a rubber spatula to gently stir until just combined. In a small bowl, combine the blueberries with the remaining 1/2 cup flour. Add them to the batter and use a spatula to gently fold the berries in.

  4. Fill the muffin cups until very full, it’s ok if it reaches the top of the cup. Top each muffin with a few more blueberries, and then sprinkle the raw turbinado sugar on top.

  5. Bake for 20-25 minutes until golden brown and a toothpick comes out warm and clean.

Recipe Notes

Be gentle when mixing the batter, and extra gentle when folding the blueberries in! This will keep the crumb nice and tender, and will keep the bluebs intact!