Lemon and Blueberry Jumbo Muffins

A straight-on view of a lemon blueberry jumbo muffin sitting on a baking rack with other muffins in the background.

Lemon and Blueberry Jumbo Muffins

Course: Breakfast

Cuisine: Breakfast

Prep Time: 15

Cook Time: 26

Rest time: 10

Total Time: 51

Servings: people

Calories: 397kcal

Author: Kris Longwell

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!

Print Recipe

Equipment

1 Jumbo muffin pan

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

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).
3 cups all-purpose flour, 4 teaspoon baking powder, ½ teaspoon salt
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.
2 large eggs, 1 cup cane sugar, ½ cup lemon-infused olive oil, Zest of 1 large lemon, ¼ cup ricotta cheese, ¾ cup buttermilk, 1 teaspoon vanilla extract
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.
1 cup fresh blueberries
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.
Cooking spray
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.
¼ cup coarse sugar
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.

Video

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.

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