Jumbo Lemon Blueberry Muffins
Jumbo Lemon Blueberry Muffins
Ingredients
Dry Ingredients
- 300 g all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, melted
- 200 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 lemons, zest of
- 120 g sour cream
- 60 ml whole milk
Blueberry Mix
- 200 g fresh blueberries
- 1 tablespoon flour
Topping
- as needed granulated sugar, for sprinkling
Instructions
- 1
In a large bowl, combine 300g all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk these ingredients together until well combined.
⏱️ 3 min
- 2
In a separate bowl, combine 115g melted unsalted butter, 200g granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, the zest of 2 lemons, 120g sour cream, and 60ml whole milk. Whisk these wet ingredients together until smooth.
⏱️ 5 min
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.
⏱️ 2 min
- 4
In a small bowl, toss 200g fresh blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.
⏱️ 2 min
- 5
Gently fold the floured blueberries into the muffin batter.
⏱️ 1 min
- 6
Line a jumbo muffin tin with jumbo muffin liners. Fill each liner almost to the top with the muffin batter.
⏱️ 3 min
- 7
Sprinkle the tops of the filled muffin liners with granulated sugar.
⏱️ 1 min
- 8
Preheat your oven to 220°C (425°F). Bake the muffins for 5 minutes at this temperature.
⏱️ 5 min•🌡️ 220
- 9
After 5 minutes, reduce the oven temperature to 190°C (375°F) and continue baking for another 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 190
- 10
Once baked, remove the muffins from the oven and let them cool on a wire rack.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Jumbo Lemon Blueberry Muffins
Dry Ingredients
- 300 g all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, melted
- 200 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 lemons, zest of
- 120 g sour cream
- 60 ml whole milk
Blueberry Mix
- 200 g fresh blueberries
- 1 tablespoon flour
Topping
- as needed granulated sugar, for sprinkling
Instructions
- 1
In a large bowl, combine 300g all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk these ingredients together until well combined.
⏱️ 3 min - 2
In a separate bowl, combine 115g melted unsalted butter, 200g granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, the zest of 2 lemons, 120g sour cream, and 60ml whole milk. Whisk these wet ingredients together until smooth.
⏱️ 5 min - 3
Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.
⏱️ 2 min - 4
In a small bowl, toss 200g fresh blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.
⏱️ 2 min - 5
Gently fold the floured blueberries into the muffin batter.
⏱️ 1 min - 6
Line a jumbo muffin tin with jumbo muffin liners. Fill each liner almost to the top with the muffin batter.
⏱️ 3 min - 7
Sprinkle the tops of the filled muffin liners with granulated sugar.
⏱️ 1 min - 8
Preheat your oven to 220°C (425°F). Bake the muffins for 5 minutes at this temperature.
⏱️ 5 min•🌡️ 220 - 9
After 5 minutes, reduce the oven temperature to 190°C (375°F) and continue baking for another 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 25 min•🌡️ 190 - 10
Once baked, remove the muffins from the oven and let them cool on a wire rack.
⏱️ 8 min