Recipe by Kittencal@recipezazz
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
Top Review by reforster
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.
- 1 1⁄2 cups fresh blueberries
- 1 cup sugar, plus
- 2 tablespoons sugar
- 1 3⁄4 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1 tablespoon grated lemon zest
- 1 egg, room temperature, slightly beaten
- 1 cup half-and-half cream or 1 cup milk
- 1⁄2-1 teaspoon almond extract
- 1⁄3 cup butter, melted
- 1⁄2 cup sugar
- 1⁄3 cup flour
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 cup cold butter
Directions See How It's Made
- Set oven to 375 degrees (350 degrees for convection oven).
- Prepare 7 jumbo muffin tins with jumbo paper liners.
- 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.
- For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
- 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.
- In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
- 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!).
- Spoon batter evenly into each muffin tin.
- Sprinkle with streusel topping.
- Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
- Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
- **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!