Jumbo blueberry muffins
A delicious breakfast option for lacto ovo vegetarians, Jumbo Blueberry Muffins are a delightful treat. This recipe covers 11% of your daily requirements of vitamins and minerals without compromising on taste. Perfect for a morning meal or special occasion, these muffins are sure to be a hit.
Ingredients
baking powder
1.53 tsps
blueberries
1.5 c
butter
1.5 cups
buttermilk
1 c
free range eggs
2
flour
1 cup
cane sugar
7 oz
lemon peel
0.5 tsps
salt
0.5 tsps
vanilla extract
0.48 tsps
vegetable oil
4 Tbsps
Method
- Preheat oven to 425 degrees f. Spray a 6-cup large-sized muffin tin lightly with cooking spray, set aside.In a small bowl combine the lemon zest and 1/3 c. sugar, using a fork, mix thoroughly.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.
- 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.
Nutrition:
Carbs
57 g
Fat
58 g
Protein
6 g
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