Moist, sweet, giant muffins loaded with blueberries and topped with the best cinnamon streusel topping ever.
Prep Time:15 minutesmins
Cook Time:30 minutesmins
Total Time:45 minutesmins
Equipment
jumbo muffin tin
Ingredients
Muffin Batter
⅓cupvegetable oil
⅓cupmilk
1egg
1½cupsall purpose flour
¾cupwhite sugar
2teaspoonsbaking powder
½teaspoonsalt
1½-2cupsblueberries
Streusel Topping
⅓cupall-purpose flour
¼cupbutter cubed
½cupwhite sugar
1½teaspoonscinnamon
Instructions
Prep. Preheat the oven to 400 degrees with the rack in the center. Line a muffin tin with cupcake liners.
Make batter. Combine the wet ingredients (melted butter, egg, and milk in one bowl. In a separate bowl, combine the dry ingredients (flour, sugar, salt, baking powder). Gently mix them together, stirring until just combined. Fold in the blueberries.
Make streusel topping. Cut the butter into the flour in a medium mixing bowl, using two knives or a pastry blender, until it resembles small peas. Stir in the sugar and cinnamon.
Assemble. Scoop the batter into the prepared muffin tins. Equally distribute the topping on top of the muffin batter.
Bake. Bake for 25-30 minutes (20-25 minutes for regular-sized muffins). Remove from oven when a toothpick served into the center comes out clean or with a few crumbs. Remove to a wire rack to cool. Serve warm or at room temperature.
Notes
You can use melted butter instead of oil, but I find oil easier to work with and yields a moister muffin.You can also make these into 1 dozen regular-sized muffins. You won't need to alter the batter or topping in any way, but reduce the baking time to about 20 minutes.Serve with a hearty main course like this fresh asparagus quichefor the perfect brunch.