Scale

3 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon (optional)

1/2 teaspoon salt

1/3 cup unsalted butter, melted and slightly cooled

1/3 cup vegetable oil

1 cup granulated sugar

2 large eggs, at room temperature

1/3 cup sour cream or yogurt, at room temperature*

1 cup milk, at room temperature*

1 teaspoon pure vanilla extract

1 and 1/2 cups fresh or frozen blueberries

optional: coarse sugar for sprinkling

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, mix the flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined.
In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Fold wet ingredients into dry ingredients until everything is well combined. Avoid overmixing. 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.

not WW friendly

Keywords: jumbo blueberry muffins