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Lemon and Blueberry Jumbo Muffins

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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
51 mins
Servings: 6 people
Calories: 397 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. 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).
  3. 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.
  4. Using your hands, or a large wooden spoon, form a well in the center of the flour mixture.
  5. Add the egg/oil mixture and the blueberries into the well area you created in the flour mixture.
  6. 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.
  7. Spray a large muffin pan with cooking/baking spray, including the top of the pan.
  8. Use a large spoon or ice cream scooper to fill each muffin holder nearly to the brim.
  9. Top each muffin with a healthy pinch of sugar crystals.
  10. 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.
  11. Carefully remove muffins from the tin as soon as possible. If left in the pans, the bottoms will become soggy.
  12. 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

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

% 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.