AmericanBreakfast
Jumbo Blueberry Muffins
These jumbo blueberry muffins are designed for a tender crumb and a good rise, thanks to a two-stage baking process. Buttermilk keeps them moist, while lemon zest brightens the blueberries. They come together quickly, making for a satisfying breakfast or snack.
Method
4 steps · 45 min total
- 01
Prepare Wet and Dry Ingredients
Preheat your oven to 425 degrees f. Lightly spray a 6-cup large-sized muffin tin with cooking spray and set it aside.
In a small bowl, combine the 1 1/2 t lemon zest and 1/3 c. granulated sugar, mixing thoroughly with a fork. In a large bowl, whisk together the 1 cup flour, 4 t baking powder, and 1/2 teaspoon salt. In a separate medium bowl, combine the remaining 1 c. granulated sugar and the 2 eggs, whisking vigorously for about 45 seconds until the mixture is thick and homogeneous. Slowly whisk in the melted butter and 4 T vegetable oil, then add the 1 c. buttermilk and 1 1/2 t vanilla extract.
