Baking Instructions

• Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with paper liners or grease it well.
• In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.
• In another bowl, melt ½ cup of unsalted butter, then let it cool slightly. Add 1 cup of milk and 2 large eggs (or your chosen egg substitute) and whisk until well combined.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
• Gently fold in 1 ½ cups of fresh blueberries, making sure they are evenly distributed throughout the batter.
• Spoon the batter into the prepared muffin tins, filling each cup about ¾ full to allow for rising.
• Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.