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Blueberry Muffins

These jumbo muffins are bursting with fresh blueberries! Each little cake has a fluffy moist crumb and is baked to have a lightly sprinkled sugar crust.

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 8 large muffin

Serves: 8



  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar, plus 1 tablespoon for muffin tops
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon ground cardamom
  • ⅓ cup soybean oil (aka vegetable oil
  • 1 large egg
  • ⅓ cup whole milk
  • ½ teaspoons pure vanilla extract
  • 1 ½ cups (about 8-ounces) fresh blueberries


Preheat the oven to 400°F. Line 8 standard-size muffin cups with jumbo paper liners.

Whisk the flour, sugar, baking powder, salt, and cardamom in a large mixing bowl.

In a separate mixing bowl whisk together soybean oil and an egg until the mixture is frothy. Whisk in the whole milk and vanilla extract until incorporated.

Then, whisk the wet mixture into the dry ingredients until just combined. Do not over mix. Scrape sides of the bowl with a rubber spatula and then fold in the blueberries.

Divide the batter between muffin cups, about a ⅓ cup batter per liner. Sprinkle a little sugar on top of each muffin.

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out clean. Transfer to a cooling rack.

To store, in an airtight container at room temperature up to a week or make ahead and freeze for up to 3 months.

Rad Tips:

If substituting fresh for frozen blueberries stir the berries into the batter frozen and bake immediately.

When baking a muffin recipe that does not fill your muffin pan fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

Rad Remix:

Add a zing to this recipe by whisking in 1 tablespoon of grated ginger into the wet ingredients.