6-cup jumbo muffin tray

360g all purpose flour

210g frozen blueberries

1/2 cup butter, melted and slightly cooled

240 mL whole milk

166g cane sugar

2 large eggs

2 t baking powder

1 t pure vanilla

dash of ground cinnamon

1. Preheat the oven to 425°F.

2. In a large bowl, combine the flour, baking powder, and cinnamon.

3. In a small bowl, whisk together the eggs, butter, milk, sugar, and vanilla.

4. Add the wet ingredients to the dry ingredients. Mix only until the last bit of flour is incorporated. Gently fold in the blueberries.

5. Prepare a 6-cup jumbo muffin tray with parchment paper or muffin baking cups.

6. Pour the batter into the muffin tray, distributing evenly between all six cups.

7. Bake at 425° for 8 minutes.

8. Without opening the oven, reduce the temperature to 375°F and bake for an additional 25 minutes.

9. Once baked, let the muffins rest in the tray for 5 minutes. Move to a cooling plate and enjoy warm or at room temperature.

Leftovers

Store leftover muffins in an airtight container at room temperature with a paper towel lining the bottom for up to three days. Wrap and freeze for up to three months. Thaw overnight in the refrigerator.

Loved this recipe?