Zutaten für Joyously Jumbo Blueberry Muffins Regular Size Adaptable
- Granulated Sugar
- Vegetable Oil
- Unsalted Butter
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup sour cream
- 3 cups fresh blueberries
- 2 tablespoons (optional) coarse sugar
- 1 tablespoon (optional) grated lemon zest
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Zubereitung von Joyously Jumbo Blueberry Muffins Regular Size Adaptable
- Preheat oven to 425°F (220°C). Place oven rack in the middle position.
- Line muffin tins with paper liners. Generously coat the tops of the tins between the cups with baking spray.
- Place the prepared muffin tins on parchment-lined baking sheets.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup vegetable oil, 1/2 cup (1 stick) melted unsalted butter, and 1 3/4 cups granulated sugar using a paddle attachment or by hand.
- Add 2 large eggs and 1 teaspoon vanilla extract; blend well.
- Gently fold in the dry ingredients using a rubber spatula or the mixer on low speed until just combined.
- On low speed, gradually blend in 1 cup buttermilk and 1/2 cup sour cream. The batter will be thick.
- Gently fold in 3 cups fresh blueberries (or use the layering method below).
- **Layering Method (Optional):** Fill each muffin cup about 1/3 full with batter. Add 1 tablespoon of blueberries. Top with another 1/3 of batter, more blueberries, and a final layer of batter.
- If using, combine 1 tablespoon grated lemon zest and 2 tablespoons coarse sugar. Sprinkle generously over each muffin.
- For jumbo muffins: Bake at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 12-16 minutes.
- For regular muffins: Bake at 375°F (190°C) for 18-22 minutes.
- Muffins are done when a toothpick inserted into the center comes out clean and the tops are lightly golden brown. They should also spring back when lightly pressed.
- Let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
182g
Fat
39g
Carbs
28g
