Kittencal's Muffin Shop Jumbo Blueberry or Strawberry Muffins

READY IN: 40mins




  • Set oven to 375 degrees F.
  • Set oven rack to second-bottom position.
  • Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin.
  • In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
  • In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
  • In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!).
  • Carefully fold in the blueberries or chopped strawberries.
  • Divide the mixture between the muffin tins.
  • Sprinkle the reserved streusel over tops of muffins.
  • Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).
  • Cool for about 5 minutes in tins then carefully lift out to a rack.