JUMBO BLUEBERRY MUFFINS
Ingredients
4 1⁄4 cups all-purpose flour
1 1⁄2 cups sugar
3⁄4 cup butter, softened
Baking powder, 1 tablespoon
1 teaspoon salt
1⁄2 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated lemon zest
1 1⁄2 cups buttermilk
2 large eggs
1 tablespoon vanilla
Blueberries, fresh or frozen: 2 cups
Crumb Topping
¾ cup unsalted butter
1½ cups all-purpose flour
⅔ cup packed brown sugar
⅓ cup granulated sugar
Cinnamon, 1 tsp.
1 teaspoon kosher sea salt
Powdered Sugar Glaze
Sugar powder, 1 cup
½ teaspoon vanilla extra
Milk – 2 to 3 tablespoons
Directions
Mix the ingredients for your crumb topping together and place aside.
Heat oven to 375° F.
Grease generously 12 jumbo-sized muffin cups. Place cupcake liners inside each cup.
In a large mixer bowl, beat the butter until it is creamy. Add the sugar and the salt.
Mix baking powder, baking soap, cinnamon and lemon zest in a large bowl until well combined.
In a separate bowl, whisk buttermilk, vanilla, and eggs to combine. Mix the flour and buttermilk together in a separate bowl. Add alternately to creamed mixture.
Fold in the blueberries with care.
Divide the mixture evenly between the muffin pans.
Sprinkle reserved streusel on top of the toppings.
