Jumbo Blueberry Muffins Recipe

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 teaspoons lemon zest and 1/3 cup granulated sugar, mixing thoroughly with a fork until fragrant. In a large bowl, whisk together the 1 cup flour, 4 teaspoons baking powder, and 1/2 teaspoon salt. In a separate medium bowl, combine the remaining 1 cup 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 tablespoons vegetable oil, then add the 1 cup buttermilk and 1 1/2 teaspoons vanilla extract.

Bake the muffins at 425 degrees F for 5 minutes. Without opening the oven, reduce the heat to 375 degrees F and continue baking for about 25 minutes. For even baking, rotate the pan halfway through this second bake time.

The muffins are done when a toothpick inserted near their center comes out clean with only a few crumbs attached.