🫐 Blueberry Jumbo Muffins

🥘 Ingredients

• sugar 60g
• lemons zest 2
• eggs 2 large
• egg yolks 2
• sugar 210g
• full-fat sour cream 225g
• buttermilk 150g
• vanilla extract 5g
• olive oil 50g
• melted butter 50g
• all-purpose flour 375g
• salt 8g
• baking powder 12g
• baking soda 4g
• fresh blueberries 280g

1. 1

   Preheat the oven to 180 C .
2. 2

   In a medium bowl, mix together sugar and lemons zest to create lemon sugar for the muffin topping.
3. 3

   In a large bowl, whisk together eggs + egg yolks and sugar . Mix until well combined. Stiring them together now helps them incorporate with the other ingredients.
4. 4

   Add in the wet ingredients - full-fat sour cream , buttermilk , vanilla extract , and olive oil , and melted butter that has been completely cooled. Whisk until smooth.
5. 5

   In another bowl, sift in the dry ingredients - all-purpose flour , salt , baking powder and baking soda . Whisk up the dry ingredients to combine.
6. 6

   DO NOT MIX, but pour the wet mixture on top of the dry mixture. Then add in the fresh blueberries .
7. 7

   Now with a rubber spatula, fold everything intogether. The aim is to do this the minimum number of folds as possible. Overworking the glutten will result in a tough muffin. Aim for 20 folds.
8. 8

   Divide batter evenly (roughly 225g per muffin) into a jumbo muffin tin lined with paper liners. Sprinle each muffin with the lemon sugar so the top is coated.
9. 9

   Bake at 180 C for 30 minutes or until a toothpick inserted into the center comes out clean.
10. 10

    Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.