Delicious Jumbo Whole Wheat Blueberry Muffins

Follow our step-by-step guide on how to make Delicious Jumbo Whole Wheat Blueberry Muffins.

1. Step 1

   Start by preheating your oven to 350°F (175°C). While the oven warms up, line six jumbo muffin cups with paper liners to make cleanup a breeze and to give your muffins a lovely presentation.

2. Step 2

   In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking powder, optional ground cinnamon, and salt. This dry mixture will form the base of your muffins, so make sure it's well combined.

3. Step 3

   In a separate bowl, combine the skim milk, egg, softened butter, and vegetable oil. Whisk these wet ingredients together until they are smooth and creamy. This is where the magic happens, as these ingredients will bring moisture and richness to your muffins!

4. Step 4

   Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix. The batter should be smooth and slightly lumpy. Finally, fold in the fresh blueberries, allowing their juicy goodness to spread throughout the batter.

5. Step 5

   Spoon the batter into the prepared muffin cups, filling each one to the top. Don’t be shy; these muffins are meant to be jumbo! If you like a little extra sweetness and crunch, mix the optional brown sugar with the optional ground cinnamon and sprinkle it on top of the batter in each cup.

6. Step 6

   Place the muffin tray in the preheated oven and bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The aroma of baking muffins will fill your kitchen, making it hard to wait!

7. Step 7

   Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature, and savor the delightful combination of whole wheat and blueberries!