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🍰 Giant Blueberry Muffins

241 kcal · 30 min · 4 servings

Ingredients

• all-purpose flour, Type 405 350 g
• baking powder 2 tsp
• baking soda 1 tsp
• salt pinch
• eggs 2 pcs
• sugar 150 g
• vanilla extract 1 tsp
• lemon zest, grated 1 tsp
• sunflower oil 70 ml
• buttermilk 350 ml
• blueberries, frozen 200 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Line a deep muffin tin with paper liners.
3. 3. Mix flour, baking powder, baking soda, and salt in a bowl.
4. 4. Beat eggs, sugar, vanilla extract, and lemon zest in a second bowl until creamy for about one minute.
5. 5. Stir sunflower oil and buttermilk into the egg mixture.
6. 6. Pour the liquid ingredients over the dry ingredients.
7. 7. Mix everything briefly until the batter just comes together.
8. 8. Set aside a few blueberries to use for decoration later.
9. 9. Gently fold the remaining blueberries into the batter.
10. 10. Fill the paper liners with the batter using a large portion scoop.
11. 11. Distribute the reserved blueberries on top of the batter.
12. 12. Bake the muffins in the preheated oven for about 20 to 25 minutes.

Nutrition per serving

• kcal: 241
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 33 g