Jumbo Blueberry Muffins Recipe

Name: Jumbo Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons grated lemon zest fresh; 1/3 cup granulated sugar; 3 cups all purpose flour; 4 teaspoons baking powder; 3/4 teaspoon salt; 1 cup granulated sugar; 2 large eggs; 4 tablespoons unsalted butter melted and cooled slightly; 4 tablespoons vegetable oil; 1 cup buttermilk; 1 1/2 teaspoons vanilla extract; 1 1/2 cups fresh blueberries

Servings: persons

1 1/2 teaspoons grated lemon zest fresh
1/3 cup granulated sugar
3 cups all purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter melted and cooled slightly
4 tablespoons vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 1/2 cups fresh blueberries

1
Preheat oven to 425 degrees f. Spray a 6-cup large-sized muffin tin lightly with cooking spray, set aside.
2
In a small bowl combine the lemon zest and 1/3 c. sugar, using a fork, mix thoroughly.
3
In a large bowl combine flour, baking powder and salt. In a medium bowl, combine 1 c. sugar and eggs, whisking vigorously for about 45 seconds, until the mixture is thick and homogeneous. Slowly add in melted butter and oil. Then whisk in buttermilk and vanilla. Add the liquid ingredients and the blueberries to the dry ingredients, folding until just mixed, taking care to not over mix. Scoop batter into the muffin tins and sprinkle the tops with the lemon-sugar.
4
Bake the muffins at 425 degrees f. for 5 minutes then reduce the heat to 375 degrees f. and continue baking for about 25 minutes (rotating the pan halfway through the bake time to ensure even baking), until a toothpick inserted near the center of the muffins comes out clean with only a few crumbs attached. Let the muffins cool for about 5 minutes in the pan before removing them to a wire rack to cool.

1339

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 teaspoons grated lemon zest fresh, 1/3 cup granulated sugar, 3 cups all purpose flour, 4 teaspoons baking powder, and more.

Yes, Jumbo Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jumbo Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions