Jumbo Blueberry Muffins

Jumbo Blueberry Muffins might be a good recipe to expand your breakfast repertoire. This lacto ovo vegetarian recipe serves 6 and costs $1.19 per serving. One serving contains 762 calories, 6g of protein, and 58g of fat. This recipe is liked by 3 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of vegetable oil, buttermilk, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is not so super. Similar recipes include Jumbo Blueberry Muffins (or Cranberry), CopyCat Junior's "Berries on Top" Jumbo Blueberry Muffins, and Jumbo Blueberry Muffins.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 t. baking powder

1 1/2 c. fresh blueberries

1 1/2 cups butter melted

1 c. buttermilk

2 Eggs

1 cup Sifted flour

1 c. (7 oz.) granulated sugar

1 1/2 t. fresh grated lemon zest

1/2 teaspoon Salt

1 1/2 t. vanilla extract

4 T. vegetable oil

Equipment:

whisk

muffin tray

bowl

oven

toothpicks

frying pan

wire rack

Cooking instruction summary:

  1. Preheat oven to 425 degrees f. Spray a 6-cup large-sized muffin tin lightly with cooking spray, set aside.
  2. In a small bowl combine the lemon zest and 1/3 c. sugar, using a fork, mix thoroughly.
  3. In a large bowl combine flour, baking powder and salt. In a medium bowl, combine 1 c. sugar and eggs, whisking vigorously for about 45 seconds, until the mixture is thick and homogeneous. Slowly add in melted butter and oil. Then whisk in buttermilk and vanilla. Add the liquid ingredients and the blueberries to the dry ingredients, folding until just mixed, taking care to not over mix. Scoop batter into the muffin tins and sprinkle the tops with the lemon-sugar.
  4. Bake the muffins at 425 degrees f. for 5 minutes then reduce the heat to 375 degrees f. and continue baking for about 25 minutes (rotating the pan halfway through the bake time to ensure even baking), until a toothpick inserted near the center of the muffins comes out clean with only a few crumbs attached. Let the muffins cool for about 5 minutes in the pan before removing them to a wire rack to cool.

 

Step by step:


1. Preheat oven to 425 degrees f. Spray a 6-cup large-sized muffin tin lightly with cooking spray, set aside.In a small bowl combine the lemon zest and 1/3 c. sugar, using a fork, mix thoroughly.In a large bowl combine flour, baking powder and salt. In a medium bowl, combine 1 c. sugar and eggs, whisking vigorously for about 45 seconds, until the mixture is thick and homogeneous. Slowly add in melted butter and oil. Then whisk in buttermilk and vanilla.

2. Add the liquid ingredients and the blueberries to the dry ingredients, folding until just mixed, taking care to not over mix. Scoop batter into the muffin tins and sprinkle the tops with the lemon-sugar.

3. Bake the muffins at 425 degrees f. for 5 minutes then reduce the heat to 375 degrees f. and continue baking for about 25 minutes (rotating the pan halfway through the bake time to ensure even baking), until a toothpick inserted near the center of the muffins comes out clean with only a few crumbs attached.

4. Let the muffins cool for about 5 minutes in the pan before removing them to a wire rack to cool.


Nutrition Information:

Quickview
761 Calories
6g Protein
58g Total Fat
57g Carbs
2% Health Score
Limit These
Calories
761k
38%

Fat
58g
90%

  Saturated Fat
31g
199%

Carbohydrates
57g
19%

  Sugar
38g
43%

Cholesterol
180mg
60%

Sodium
947mg
41%

Alcohol
0.36g
2%

Get Enough Of These
Protein
6g
12%

Vitamin A
1583IU
32%

Vitamin K
28µg
27%

Calcium
254mg
25%

Selenium
13µg
20%

Phosphorus
170mg
17%

Vitamin B2
0.28mg
17%

Vitamin E
2mg
16%

Manganese
0.28mg
14%

Vitamin B1
0.21mg
14%

Folate
51µg
13%

Iron
1mg
10%

Vitamin B3
1mg
7%

Vitamin B12
0.41µg
7%

Fiber
1g
6%

Vitamin B5
0.58mg
6%

Vitamin D
0.81µg
5%

Vitamin C
4mg
5%

Potassium
142mg
4%

Zinc
0.6mg
4%

Copper
0.08mg
4%

Magnesium
14mg
4%

Vitamin B6
0.07mg
4%

covered percent of daily need
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Molly Yeh's Jumbo Blue Corn Blueberry Muffins | Girl Meets Farm | Food Network

 

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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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