Big Ole’ Blueberry Muffins

For 12(ish) HUGE muffins, You Will Need:

-3 cups all purpose flour

-1 TBSP baking powder

-1 tsp salt

-1 tsp ground cinnamon

-2 large eggs

-1 cup milk

-1 cup sugar

-1/2 cup canola oil

-2 tsp vanilla

-Fresh or frozen blueberries(at least 1 cup but the more the better!)

Preheat your oven to 375 degrees and spray your muffin pan well. Combine your first four dry ingredients in a bowl and set aside. In a separate bowl, whisk your eggs and sugar until fluffy. Add in the milk, oil and vanilla and whisk well again. Now add your dry ingredients a cup at a time into your wet ingredients stirring slowly with a wooden spoon folding very gently until just combined. Once no flour pockets are visible (the batter will be thick), gently fold in your blueberries. Now use an 1/4 cup ice cream scoop to evenly distribute your batter into your muffin tins. I added a few extra blueberries to the tops of any that looked bare and sprinkled the tops with little extra sugar. Bake at 375 for  25-30 mins. I set a cast iron skillet on the bottom of my oven with a little water to create steam and keep the muffins moist. Hope your enjoy!