Dessertsbiggerbolderbaking4.5
Jumbo Lemon Blueberry Costco Muffins Recipe
Enjoy big soft Costco muffins with golden crispy domes bursting with floral blueberries and fresh lemons, easily made from scratch at home.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- whisk
- pan
📝 Preparation Steps
1
Preheat the oven to 375°F (190°C) and generously butter a 6-cup jumbo muffin tin. Set aside.
2
In a large mixing bowl, combine the flour, sugar, baking powder, salt and baking soda.
(8 oz/225 g) granulated sugar1 cupbaking powder1 tablespoon(8 fl oz/240 ml) buttermilk1 cup(2 ½ oz/71 g) butter, melted5 tablespoons
3
In a separate large mixing bowl, whisk together the eggs, buttermilk, oil, yogurt, butter, lemon zest and vanilla until smooth.
(8 oz/225 g) granulated sugar1 cuplarge eggs, at room temperature2(8 fl oz/240 ml) buttermilk1 cup(2 ½ oz/71 g) butter, melted5 tablespoonslemon zest1 tablespoon
4
Combine the wet and dry ingredients until it just comes together (don’t overmix), then gently fold in the blueberries.
5
Divide the batter evenly among the muffin cups (the batter will reach to top or come close)
6
Bake on a middle rack in the oven for ⏱️ 35-40 minutes, until golden on top and a skewer inserted into the center comes out clean.
7
Let cool in the pan for ⏱️ 15 minutes before removing – serving warm or at room temperature.
8
These are best eaten the day they are made but you can store completely cooled leftovers in an airtight container at room temperature for up to 2 days. They also freeze well for up to 8 weeks.
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