Use a jumbo muffin pan to make delicious and ginormous lemon-blueberry muffins, just like the kind you get in bakeries! These muffins are best eaten within a day or two, but they can also be frozen to enjoy later. Eat at room temperature or warmed.
Course: Breakfast, Snack
Keyword: blueberries, lemon, muffins
Author: Beth Cato
1lemonzested and juiced
1cupmilkor almond milk or half & half
6ouncesfresh blueberrieswashed and patted dry
sparkling sugaroptional, or turbinado sugar for the top
Preheat oven at 425-degrees. Use nonstick spray or butter on the muffin pan.
In a medium bowl, mix together the flour, baking powder, salt, lemon zest, and cinnamon. Set aside.
In a large bowl, whisk together the eggs and sugar. Mix in the milk, oil, lemon juice, and vanilla extract. Mixture will be pale and yellow.
Gradually stir the dry ingredients into the wet ingredients, making sure to scrape the bowl, but don't overmix. The batter will be thick and somewhat lumpy.
Carefully fold in the blueberries, reserving some to place on top of the muffins.
Pour the batter into the greased muffin tins, filling just about to the top. Add the reserved blueberries and some turbinado or sparkling sugar, if desired.
Bake at 425-degrees for 5 minutes, then reduce oven temperature to 375. Continue to bake for about 25 minutes. The tops should be lightly golden, and the muffins should pass the toothpick test. Allow them to cool for 10 minutes in pan, then remove to begin eating or to allow them to cool completely on a rack. (If you leave the muffins in the pan too long, they will steam and get soggy.)
Muffins are best eaten within a day or two, but they can also be frozen for later enjoyment. Eat at room temperature or zap in the microwave to warm up.