Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Jumbo Blueberry Muffins With Streusel Topping Recipe
    Lost? Site Map

    Jumbo Blueberry Muffins With Streusel Topping

    Jumbo Blueberry Muffins With Streusel Topping. Photo by trtls

    1/4 Photos of Jumbo Blueberry Muffins With Streusel Topping

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Kittencalskitchen's Note:

    This is just as successful made in regular size tins as well just reduce the baking time --- if using frozen blueberries I like to partially thaw them firstly after coating them with sugar, the partially thawed blueberries give a wonderful marbling effect to the baked muffins, but don't make the mistake of thawing too much it will effect the baking of the muffins

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    STREUSEL TOPPING

    Directions:

    1. 1
      Set oven to 375 degrees (350 degrees for convection oven).
    2. 2
      Prepare 7 jumbo muffin tins with jumbo paper liners.
    3. 3
      Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge.
    4. 4
      For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
    5. 5
      In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix.
    6. 6
      In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
    7. 7
      Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).
    8. 8
      Spoon batter evenly into each muffin tin.
    9. 9
      Sprinkle with streusel topping.
    10. 10
      Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
    11. 11
      Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
    12. 12
      **NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!

    Ratings & Reviews:

    • on February 26, 2010

      15

      This was a horrible recipe. I am a very experienced baker and I followed this recipe EXACTLY, but the topping sunk into the batter and the muffins looked awful. I have made much better streusel topped muffins before and I definitely won't be trying this one again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2008

      55

      AWESOME !!! Worked Great !

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2008

      55

      I make a good blueberry muffin but I like trying other recipes for something different or better yet to find the ultimate recipe..I used some frozen berries (2cups) that I picked in my front yard last year..I did not use the 2tblsp sugar on them but did use some flour to coat,so they would separate... I added 1 tblsp of my dried lemon jest in the batter. As I don/t waste peel from oranges or lemons,I dry it on a cookie sheet on low in the oven and store in a sealed container,never have to buy zest...Then I always have it on hand for recipes like this one,that ask for it..I had the egg and 2%milk at room temp..WoW!!!These were great..I really like the topping..I will definitely be making these again..I wrap muffins individually in a sandwich bag then place in a big ziploc to freeze and then I can take one whenever and zap in the microwave 1 minute..Thank U for another great recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Jumbo Blueberry Muffins With Streusel Topping

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 615.5
     
    Calories from Fat 214
    34%
    Total Fat 23.8 g
    36%
    Saturated Fat 14.5 g
    72%
    Cholesterol 93.3 mg
    31%
    Sodium 466.2 mg
    19%
    Total Carbohydrate 95.7 g
    31%
    Dietary Fiber 2.5 g
    10%
    Sugars 58.1 g
    232%
    Protein 7.2 g
    14%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes