Jumbo Blueberry Muffins

• 1 1/2 cup all-purpose flour
• 1 1/2 cup whole wheat flour
• 5 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 eggs, room temperature preferred
• 1/2 cup granulated sugar
• 1 cup milk**
• 1/2 cup canola oil ( or vegetable oil or melted coconut oil)
• 1 tsp vanilla extract
• 1 1/2 cup fresh or frozen blueberries

1. Preheat oven to 425 Fahrenheit.
2. Spray your muffin tin of choice or line with muffin liners.
3. Set aside.
4. In a large bowl add flour, baking powder, salt and cinnamon.
5. Mix together until dry ingredients are combined.
6. Set aside.
7. In a medium bowl whisk together eggs and sugar until combined.
8. Add in milk, oil and vanilla.
9. Mix well.
10. Fold wet ingredients into dry ingredients and mix everything by hand.
11. Avoid over-mixing.
12. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain.
13. This batter will be very thick and somewhat lumpy.
14. Fold in the blueberries.
15. Pour batter into prepared muffin tins, filling them all the way to the top.
16. Bake at 425 Fahrenheit for 5 minutes then reduce oven temperature to 375 Fahrenheit and continue cooking for another 25 - 26 minutes until lightly golden and center appears set.
17. Allow to cool in pan for 10 minutes.
18. Store muffins at room temperature in an airtight container for up to 5 days.
19. Muffins freeze well up to 3 months.
20. **Buttermilk is preferred for the moisture textures 1% or higher milk fat of regular milk would be fine.
21. Almond milk or soy milk are ok too.
22. This recipe makes 12 jumbo muffins.
23. Enjoy :)

flour, whole wheat flour, baking powder, salt, ground cinnamon, eggs, granulated sugar, milk, canola oil, vanilla, blueberries

Taken from cookpad.com/us/recipes/342861-jumbo-blueberry-muffins (may not work)