JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

Honey is a natural sweetener.

In a wet bowl, combine 210 grams of sugar, 2 large eggs, and 2 egg yolks.

Whisk the sugar and eggs together until combined.

Add 225 grams of full fat sour cream, 150 grams of buttermilk, 3 grams of vanilla extract, 50 grams of neutral oil, and 50 grams of melted butter to the wet mixture and whisk until well combined.

In a separate dry bowl, mix 375 grams of all-purpose flour, 8 grams of salt, 12 grams of baking powder, and 4 grams of baking soda.

Combine the wet and dry ingredients by pouring the wet mixture into the dry bowl.

Fold in 280 grams of fresh blueberries gently to avoid overworking the gluten.

Prepare a muffin pan lined with rosette paper liners and spray with pan spray.

Fill each muffin cup with about 225 grams of muffin mix.

Top each muffin with a tablespoon of lemon sugar (100 grams of sugar mixed with zest from 2 lemons).

Preheat the oven to 350°F (176°C) and bake for 30 to 32 minutes.

Check for doneness with a cake tester; it should come out clean.

Remove muffins from the pan immediately to prevent carryover cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens