Homemade Jumbo Muffins

Steps

1. Preheat the oven to 375°F. Line a jumbo muffin tin with parchment liners or grease generously with butter. If you only have a standard muffin tin, fill 12 cups about three-quarters full instead.

2. In a large bowl, whisk together the oat flour, baking powder, and sea salt. In a separate bowl, whisk the eggs, then stir in the melted butter, whole milk, honey, and vanilla until smooth.

3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined — stop as soon as you no longer see dry streaks of flour. The batter should look thick and slightly lumpy. Gently fold in the blueberries, being careful not to crush them.

4. Divide the batter evenly among the prepared muffin cups, mounding it slightly above the rim since jumbo muffins should have a domed top. Sprinkle the turbinado sugar generously over the top of each muffin.

5. Bake for 28-32 minutes until the tops are golden and domed and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack. The crunchy sugar top will stay crisp as they cool.

Why It Works

Oat flour gives these muffins a tender, moist crumb while providing whole-grain fiber and beta-glucan, which helps regulate blood sugar — important when you are eating something sweet for breakfast. Butter replaces the soybean oil found in most commercial bakery muffins, contributing rich flavor along with fat-soluble vitamins. Raw honey sweetens with a more complex flavor than refined white sugar, and it contains trace enzymes and minerals that processed sweeteners strip away. Whole milk adds richness and protein that skim milk cannot match, helping the muffins stay moist for days. Turbinado sugar on top creates that satisfying bakery-style crunch without being heavily refined — it retains a small amount of natural molasses. Sea salt provides a broader mineral spectrum and amplifies the sweetness of the honey and blueberries.

Tips

• Get the tall dome. Start baking at 425°F for the first 5 minutes, then reduce to 375°F for the remaining time. The initial blast of heat creates steam that pushes the tops up before the structure sets, giving you that coveted bakery-style dome.
• Frozen berries work too. Toss frozen blueberries in a tablespoon of oat flour before folding them into the batter. This prevents them from sinking to the bottom and keeps the purple bleeding to a minimum.
• Freeze individually. Wrap cooled muffins individually in parchment paper, then store in a freezer bag. Thaw at room temperature for an hour, or microwave for 30-45 seconds for a warm muffin any morning.