Lemon and Blueberry Jumbo Muffins
User Reviews
4.5
6 reviews
Excellent
Lemon and Blueberry Jumbo Muffins
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There is a lot to love about these jumbo muffins. A crunchy and sweet muffin top, and moist, and fluffy inside. Follow the recipe to the 'T' and you'll get fantastic results!
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Ingredients
- 3 cups all-purpose flour
- 4 teaspoon baking powder
- ½ teaspoon salt regular salt, not coarse
- 2 large eggs room temperature
- 1 cup cane sugar
- ½ cup lemon-infused olive oil
- Zest of 1 large lemon
- ¼ cup ricotta cheese whole milk OR part-skim: See NOTES
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- cooking spray
- ¼ cup coarse sugar such as turbinado
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Instructions
- Preheat oven to 425°F.
- In a large bowl, whisk together the flour, baking powder and salt until blended (about 30 seconds of gently blending with a whisk or fork).
- In a separate medium-sized bowl, use a fork or wooden spoon to mix the eggs with the sugar. Stir until blended. Add the oil, lemon zest, ricotta cheese, buttermilk, and vanilla, and mix until incorporated.
- Using your hands, or a large wooden spoon, form a well in the center of the flour mixture.
- Add the egg/oil mixture and the blueberries into the well area you created in the flour mixture.
- Using the wooden spoon, fold the dry ingredients into the wet, slowly, until all pockets of flour have been incorporated. About 1 to 2 minutes. The batter will be very thick and resemble moist cookie dough.
- Spray a large muffin pan with cooking/baking spray, including the top of the pan.
- Use a large spoon or ice cream scooper to fill each muffin holder nearly to the brim.
- Top each muffin with a healthy pinch of sugar crystals.
- Bake for 6 minutes and then reduce oven temperature to 375°F and continue baking for 22 - 25 minutes, or until tops are lightly brown, and an inserted toothpick comes out clean.
- Carefully remove muffins from the tin as soon as possible. If left in the pans, the bottoms will become soggy.
- Let cool for at least 10 minutes on a rack.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel
- Lemon olive oil can be found in many well-stocked supermarkets. Our favorite lemon oil is from Rancho Azule y Oro. They are an amazing family-run olive oil producer from California. We HIGHLY recommend them.
- For the ricotta cheese, go with whole milk ricotta to achieve muffins that are slightly more dense, but not heavy. For lighter, fluffier muffins, use part-skim ricotta.
- The muffins will stay fresh in an air-tight container with a lid for up to 5 to 6 days. They are best freshly baked, but still delicious throughout the week.
- The muffins can be frozen (fully wrapped) for up to 2 months.
Nutrition Information
Show Details
Calories
397kcal
(20%)
Carbohydrates
84g
(28%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Cholesterol
9mg
(3%)
Sodium
238mg
(10%)
Potassium
389mg
(11%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
95IU
(2%)
Calcium
181mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 84g | 28% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 238mg | 10% |
| Potassium | 389mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 95IU | 2% |
| Calcium | 181mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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