simple preparing recipe Jumbo Blueberry Muffins with 12 ingredients and 10 stages of easy cooking, which is fast and tasty.
Without fail recipe ultimate Jumbo Blueberry Muffins easy, fast, practical.
Hi my mother, at this time you get cook recipe Jumbo Blueberry Muffins with 12 ingredients and 10 steps. Below this is how to cook, please pay attention carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 10 stages of easy cooking Jumbo Blueberry Muffins.
Ingredients all Jumbo Blueberry Muffins
Needed : Diabetic.
Prepare : all-purpose flour.
Needed : whole wheat flour.
Prepare : baking powder.
Needed : salt.
Prepare : ground cinnamon.
Needed : eggs, room temperature preferred.
Prepare : granulated sugar.
Prepare : milk**.
Needed : canola oil ( or vegetable oil or melted coconut oil).
Needed : vanilla extract.
Needed : fresh or frozen blueberries.
If all main ingredients Jumbo Blueberry Muffins it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Process Cooking Jumbo Blueberry Muffins
Preheat oven to 425° Fahrenheit. Spray your muffin tin of choice or line with muffin liners. Set aside..
In a large bowl add flour, baking powder, salt and cinnamon. Mix together until dry ingredients are combined. Set aside..
In a medium bowl whisk together eggs and sugar until combined. Add in milk, oil and vanilla. Mix well..
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over-mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain..
This batter will be very thick and somewhat lumpy. Fold in the blueberries..
Pour batter into prepared muffin tins, filling them all the way to the top..
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..
Allow to cool in pan for 10 minutes. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well up to 3 months..
**Buttermilk is preferred for the moisture textures 1% or higher milk fat of regular milk would be fine. Almond milk or soy milk are ok too..
This recipe makes 12 jumbo muffins. Enjoy :).
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