Friday, March 30, 2012

Lemon Blueberry Jumbo Muffins

I made these muffins especially for my husband. He had requested jumbo muffins. Since he bought me two jumbo muffin tins for Christmas, I figure I owe him some muffins. I found this recipe which was originally written to use raspberries. I would say you could even substitute strawberries cut into quarters or eights. I just took the muffins out of the oven. Watch these muffins carefully. I baked them at 400 degrees for 22 minutes and they came out slightly charred. Next time I make them, I will bake them at 350 degrees for 25 minutes and go from there. I also added a topping to make them more lemony which is optional.

Of course, you could make these muffins in regular size muffin tins which would probably make at least 12 muffins or you could even make them in mini muffin tins which would probably make at least 24 muffins.


Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 8


2 cups all-purpose flour (I used 1 cup all purpose flour and 1 cup whole wheat flour)

1 cup sugar (I used 1-3/4 cups powdered sugar)

3 teaspoons baking powder

½ teaspoon salt

2 eggs

1 cup half-and-half (I used buttermilk)

½ cup vegetable oil (I used safflower oil)

1 teaspoon lemon extract (I used 3 teaspoons lemon juice)

1-1/2 cups fresh or frozen unsweetened blueberries (or raspberries)

1 teaspoon finely grated lemon zest (optional)

1 tablespoon Turbinado sugar (optional)

Topping (Optional):

1/4 cup butter, melted

1/2 tablespoon lemon juice

1/2 cup sugar


  1. In a large bowl, combine flour, sugar, baking powder and salt.
  2. In another bowl, combine the eggs, cream, oil and extract.
  3. Stir into dry ingredients just until moistened.
  4. Fold in berries.
  5. Fill greased jumbo muffin cups two-thirds full.
  6. Sprinkle with Turbinado sugar (if using).
  7. Bake at 400 degrees F for 22-25 minutes or until toothpick comes out clean.
  8. Cool for 5 minutes before removing from pan to a wire rack.
  9. Combine butter and lemon juice for the topping.
  10. While muffins are still warm, dip the tops into the butter and lemon juice, then dip in sugar.
  11. Serve warm.

Recipe from submitted by Carol Thoreson


The Creative Cook