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Lemon Olive Oil and Blueberry Jumbo Muffin on a white plate on top of a patterned napkin

Lemon Olive Oil and Blueberry Jumbo Muffins

Course: Breakfast
Cuisine: Breakfast
Keyword: jumbo muffin, lemon olive oil
Prep Time: 15 minutes
Cook Time: 26 minutes
Total Time: 41 minutes
Servings: 6 people
Calories: 286kcal
This Lemon Olive Oil and Blueberry Jumbo Muffins recipe is about as good as they come. Lots and lots of testing and research went into this ensure you get the perfectly risen, crunchy-on-top, moist-inside, and incredibly yummy muffin. Make sure to follow the recipe to the 'T' and you'll get fantastic results!
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  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp table salt don't use Kosher
  • 2 large eggs room temperature
  • 1 cup cane sugar*
  • 1/2 cup lemon-infused olive oil
  • Zest of 1 large lemon
  • 1/4 cup skim ricotta cheese
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1/4 cup sugar crystals
  • *available in most major supermarket and gourmet food shops


  • Pre-heat 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).
  • In a separate medium bowl, using a fork or wooden spoon, mix the eggs with the sugar. Stir until blended. Now add the oil, lemon zest, ricotta cheese, buttermilk and vanilla and mix until incorporated.
  • 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.
  • Using the wooden spoon, fold the dry ingredients into the wet, slowly, until all pockets of flour have been incorporated. About 2 - 3 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.
  • Use an ice cream scooper to fill each muffin holder nearly to the brim for each.
  • Top each muffin with a healthy pinch of sugar crystals.
  • 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.


Calories: 286kcal