Jumbo blueberry Muffins

Ingredients

• 0.5 Cups Butter, softened
• 1.25 Cups Sugar
• 2  Eggs
• 1.5 Cups Shredded Cheddar Cheese
• 1 tsp Vanilla extract
• 1 tsp Fresh lemon juice (can use lemon zest instead for even more flavor)
• 0.5 Cups Buttermilk (can use milk if you don't have buttermilk on hand, but we love the flavor buttermilk provides to this recipe)
• 2 Cups All purpose flour
• 1.5 tsp Salt
• 2 tsp Baking powder
• 2 Cups Blueberries

Method

1. Preheat the oven to 400 degrees Fahrenheit.

2. Cream together the butter and 1 1/4 cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.

3. Add in the eggs, one by one, making sure you beat well after each addition.

4. Stir in vanilla, lemon juice, and buttermilk and mix well to combine.

5. Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.

6. In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.

7. Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.

8. Line a 6 cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.

9. Fill with batter - leave 1/3 muffin tin/liner for muffins to rise above.

10. Reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.

11. Continue baking until cooked until toothpick inserted comes out completely clean.

12. Remove muffins from tin and cool at least 30 minutes.

Prep Time 5m

Cook Time 35m

Total Time 40m

Total Yield 6