Bakery Style Blueberry Muffins
These jumbo muffins are not your regular home made little muffins. They're huge, so they make a great filling snack or breakfast.
Ingredients
- 3 Cups Flour
- 1/4 Tsp Baking soda
- 1/2 Tsp Cinnamon
- 1 Pinch of salt
- 1/3 Cup Melted butter
- 1/3 Cup Vegetable oil
- 1 Cup Sugar
- 2 Eggs (room temperature)
- 1/3 Cup Greek yogurt
- 1 Cup Milk
- 1 Tsp Vanilla
- 1 1/2 Cup Fresh blueberries
- 3 Tbsp Coarse sugar
- 1 Tbsp Lemon Zest optional
Instructions
- Preheat oven to 425 f
- Add the coarse sugar and lemon zest to a ziplock bag and rub together to infuse. set aside
- Line a jumbo muffin pan with jumbo muffins liners (or grease the pan)
- In a large bowl, whisk together all dry ingredients
- In a separate bowl, add in the eggs, butter and oil and whisk
- Tene add the sugar and continue whisking
- Next add yogurt, milk and vanilla and whisk some more
- Then add the wet ingredients to the dry mixture and fold in until completely combines, do not overmix
- Using a large spoon add the batter into the muffin cups, filling just to the top
- Sprinkle the tops generously with coarse lemon sugar
- Bake at 425 for 5 minutes
- Then turn the heat down to 350 and bake for another 25-30 or until the muffins pass the toothpick test
- Cool for 10 minutes and then serve and enjoy
Notes
Be sure to use room-temperature eggs, otherwise, the cold eggs could harden the melted butter making it difficult to properly mix.
The lemon sugar is optional, you could omit it altogether and have delicious jumbo blueberry muffins.
If you don't have greek yogurt, substitute it with sour cream. Regular yogurt would work as well.