Blueberry muffins are some of my favorite type of dessert. But lately I haven't been able to get that "perfect" blueberry muffin that fitted my taste buds. That changed. I did a search for jumbo blueberry muffins in google and found this recipe. Wow, they are so good. I read that to have moist muffins you should leave lumps in the batter when mixing. I did that, underbaked these a little and they came out perfect! I had them when they were first warm and they were good but had another one when they were cooled off and they were ten times better. So, if you need a good blueberry muffin recipe, give this one a shot - I gurantee you - you won't be dissapointed.
"Bluelicious Blueberry Muffins"
3 cups flour
1 cup sugar
3 teaspoon baking powder
1 teaspoon salt
1 cup blueberries
1 3/4 cup milk
1 cup melted butter (room temp) or oil
Preheat oven to 400F. Grease JUMBO muffin pan. In large bowl, sift flour, sugar, baking powder and salt. Stir in milk, eggs and oil. Mix until flour is not visible. Make sure there are lumps in the batter. Do not over beat. Add blueberries. Bake for 30 minutes or until top springs back and is golden brown. Yield: 2 dozen JUMBO muffins.
**I baked my jumbo muffins for about 20 minutes and they were perfect**