Jumbo Lemon Blueberry Muffins Recipe Just Like Costco's

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a subtle flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps the recipe simple.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and flavor, while brown sugar is often less expensive.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often cheaper and just as nutritious.

In a large bowl, add 2 cups of all purpose flour, 1 cup of sugar, 2 tablespoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Mix the dry ingredients together.

In a separate bowl, add 1 cup of buttermilk. To make homemade buttermilk, combine 1 cup of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 30 minutes.

Add 2 large eggs to the buttermilk.

Add 1/2 cup of yogurt to the mixture. Note that sour cream can be used as a substitute.

Add 1/2 cup of vegetable oil, 1/4 cup of melted butter, 1 teaspoon of vanilla extract, and the zest of 1 lemon to the wet ingredients. Whisk together until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Add 1 cup of frozen blueberries directly into the batter without thawing and fold them in gently.

Prepare a jumbo muffin pan with 6 wells. Divide the batter evenly among the wells.

Bake the muffins at 375 degrees Fahrenheit (190 degrees Celsius) for 35 to 40 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens