🫐 Blueberry Jumbo Muffins

35-40 minutes

1. Preheat the oven to 180 C.
2. In a medium bowl, mix together sugar(60) and lemons zest(2) to create lemon sugar for the muffin topping.
3. In a large bowl, whisk together eggs(2 large) + egg yolks(2) and sugar(210). Mix until well combined. Stiring them together now helps them incorporate with the other ingredients.
4. Add in the wet ingredients - full-fat sour cream(225), buttermilk(150), vanilla extract(5), and olive oil(50), and melted butter(50) that has been completely cooled. Whisk until smooth.
5. In another bowl, sift in the dry ingredients - all-purpose flour(375), salt(8), baking powder(12) and baking soda(4). Whisk up the dry ingredients to combine.
6. DO NOT MIX, but pour the wet mixture on top of the dry mixture. Then add in the fresh blueberries(280).
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. 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. Bake at 180 C for 30 minutes or until a toothpick inserted into the center comes out clean.
10. Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.