Jumbo blueberry muffins that taste like they came from your favorite bakery - tender, moist, and topped with the most delicious cinnamon crumb. Packed with fresh blueberries and simple to make.
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
¾teaspoonsalt
1½-2cupsblueberries
Streusel Topping
½cupall-purpose flour
¼cupsalted butter diced and cold
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 (oil, egg, and milk in one bowl. Beat with a hand mixer until well combined (or whisk by hand 1-2 minutes). Put the dry ingredients on top mix them amongst themselves a bit, and then 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. (The batter will be thick!) 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 inserted 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.