Jumbo Blueberry Muffins With Streusel Topping

"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"
photo by trtls photo by trtls
photo by trtls
photo by trtls photo by trtls
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:




  • 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!

Questions & Replies

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  1. 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.
  2. Potluck
    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!!
  3. Crystal B.
    AWESOME !!! Worked Great !
  4. trtls
    I didn't take note of doubling in separate batches...I changed the number of muffins and used the recipe that came up...I didn't have lemon zest so I put in 1 teaspoon of lemon juice, I only had two cups of blueberries and added less sugar to those. I didn't add the streusel topping but these were the best darn muffins ever!! tyvm for the recipe!
  5. phosman646
    as usual an excellent recipe from this chef..made these just as called for first time and then added a lg. banana crushed & chopped walnuts to batter for second batch..both were excellent..Thanks


  1. kusinera
    Another winning recipe by KITTENCAL! these are so good. I made them in regular muffin tins, and I made these with frozen cranberries instead of blueberries. They really rose nice and high. These are the best muffins!, thank you!!



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