Jumbo Blueberry Muffins – Matt Adlard

Ingredients

• 180 g White/Caster Sugar
• 110 g Unsalted Butter, Melted
• Zest 1/4 Lemon
• 105 g Whole Eggs (crack the eggs then weigh them. It’s about 2 medium eggs)
• ½ tsp Vanilla Paste
• 205 g Full Fat Sour Cream (or Greek Yoghurt/Creme Fraiche)
• 12 g Baking Powder
• 225 g Plain Flour / All Purpose Flour OR Cake flour
• Pinch Salt
• 200 g Fresh Blueberries
• Demerara Sugar + Cinnamon to finish
• Jumbo muffin tin