Super Easy Jumbo Blueberry Muffins

These muffins are the perfect treat for breakfast on-the-go, for overnight guests, or to enjoy on an easy Saturday morning. They are full of fresh blueberries and have the softest hint of lemon, AND they’re jumbo sized. The only thing I like better than a blueberry muffin is a jumbo blueberry muffin!

When I was a kid, I loved the little Hostess packages of mini blueberry muffins, but the older I got, the more disappointed I'd become after I ate the fourth muffin. I know you know what I'm talking about. To me, it always felt like such a tease. Then, I realized I'm old enough to make my own blueberry muffins, and I can make them as big as I want. So, you know what I did?? I went for the jumbo-sized pan. Take that, Hostess...haha!

These muffins are great, and if you top them with a little butter hot out of the oven, they're incredible, so I definitely recommend that you do that when you make these. There's nothing to this recipe. Mix the wet ingredients together and the dry ingredients together (read directions below for the blueberries); then combine all of the ingredients and mix just enough to get a smooth batter, and that's it. Pop them in the oven for twenty-five minutes, and you'll be enjoying them in no time.

Ingredients:

1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 eggs, room temperature
1/2 cup milk, room temperature
3/4 cup sugar
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
2 cups fresh blueberries, washed and dried (bone-dry)
Coarse sugar for sprinkling before baking

Directions:

Preheat oven to 400, and grease the inside of a jumbo, 6-well muffin tin with butter.
Cream butter and sugar until well-combined.
Add eggs and mix until well-combined.
Add vanilla and lemon zest and stir.

Mix together flour, baking powder, salt and cinnamon.
Add dry ingredients to creamed mixture along with milk. Mix just until ingredients come together (careful not to over-mix).