Bakery-Style Blueberry Muffins
(slightly adapted from Sally's Baking Addiction)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup sugar
1 cup milk
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 and 1/4 cup fresh or frozen blueberries
pearl sugar for sprinkling (or you can use coarse sugar)
Preheat oven to 425 degrees F. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
In a large bowl, whisk together flour, baking powder, salt, and cinnamon until all dry ingredients are combined. Set aside.
In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be very thick and somewhat lumpy. Fold in the blueberries.
Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425 degrees F for 5 minutes. Reduce oven temperature to 375 degrees F and continue to bake for 25-26 minutes until tops are lightly golden and a skewer inserted in the center of a muffin comes out clean. Allow to cool for 10 minutes on a cooling rack.
Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.