How to make jumbo whole wheat blueberry muffins

Preheat oven to 350*F and line a jumbo muffin pan with liners.

In a large bowl, whisk together the whole wheat flour, white sugar, baking powder, 1/2 tsp cinnamon, and salt - set aside.

In a separate bowl, whisk together the skim milk, egg, and softened coconut oil. (Your coconut oil might get lumpy when it touches the cold milk, but just whisk it the best you can!)

Mix the liquid ingredients into the dry ingredients until it forms a smooth batter.

Add the 2 cups of fresh blueberries and gently fold in. Don't overmix the batter or your muffins won't be tender!

Spoon the batter into the muffin pan, lightly sprinkle with the cinnamon/sugar mixture, and press a few extra berries into the top! Bake on center oven rack for 20-30 minutes. Mine took 28 minutes.

Remove from the oven, let the muffins cool in the pan, and then store in an airtight container.

Guilt-free perfection in the form of a muffin! :)