Blissful Streusel Blueberry Jumbo Muffins

This is my own recipe created in my kitchen and for my home bakery The Blissful Cookie.  My husband and son love blueberry muffins and I decided to make them jumbo size being my boys have hearty appetites for these berry-licious muffins.

 

Ingredients

• 1 cup all purpose flour
• 3/4 cup & 2 tablespoons cake flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 1/3 cup frozen organic blueberries (I use Trader Joes small blueberries not large)
• 3/4 cup milk
• 1 teaspoon pure vanilla extract (real makes a difference in taste and quality)
• 1/4 cup vegetable oil

Streusel Topping Ingredients and Directions

• 3 tablespoons all purpose flour
• 3 tablespoons packed brown sugar
• 3 tablespoons cold salted butter (not margarine)
• 1/4 teaspoon ground cinnamon

Make streusel topping ahead of muffin batter and set aside.  In small to medium mixing bowl place all dry ingredients into bowl and mix.  Using a pastry blender, cut in the butter into small pieces and mix until you get coarse crumbs.  Note: I often double this because we like extra topping.

Note: For JUMBOS you will need jumbo size baking cups.  Batter yields 6-7 jumbos or 12 regular

Directions For Muffins

• Preheat oven to 400 degrees
• Line jumbo size muffin pan with liners (or regular size muffin pan)
• In medium mixing bowl add both flours, sugar, baking powder, and salt.  Mix together until well blended
• Make a well in the flour mix, set aside
• In small bowl whisk egg with fork, stir in milk, vanilla and oil, whisk again until blended smooth
• Fold gently blueberries into batter
• Fill baking cups 3/4 so you get a nice rounded dome top during baking (if to full the batter will mushroom over pan)
• Sprinkle streusel topping on top to cover
• Jumbos bake 27 min. (ovens vary please check yours at 23-25 min) Regular size 18-20 min. (ovens vary check yours at 15-18 min.) check with a wooden toothpick down center if comes clean they are ready.

Take out of oven and let rest in pan for 10 minutes than remove them to a wire baking rack to finish cooling.  These muffins are the very best the next day as all the flavors just meld together.   Keep covered to retain moistness.  They really don't last long enough in my house to go stale or dry ;-)

If you run into any problems or have questions please feel free to ask!

Thanks for stopping by and as always here's wishing you the best,