July is prime blueberry season in Michigan. And my family is a sucker for anything blueberry – we love blueberry jam, blueberry pie and definitely blueberry pancakes. But the blueberry treat that we all love the most is blueberry muffins. Hands down.
I tried for many years to find a homemade blueberry muffin recipe that tasted as good as the blueberry muffins that we buy from our local bakery. Some of the muffins were too sweet. Some of the muffins were too bland. Some of the muffins tasted great, but they were tiny and didn’t puff up the way I like.
I just couldn’t find a blueberry muffin recipe that worked for me.
Frustrated, I decided it was time to stop following other people’s recipes and make my own. And that is where this recipe came from. And it was perfect. The blueberry muffins were big, moist, tasted great, and had a delicious and crumbly streusel topping.
Finally, my search for the perfect homemade jumbo blueberry muffin recipe was over. And now yours is, too.
Jumbo Blueberry Muffins With Streusel Topping
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Preheat oven to 375 degrees.
In a large bowl, use a mixer to cream together the butter and sugar.
Beat in the eggs and the vanilla and mix for one minute.
In a separate bowl, combine the flour, baking powder and salt.
With the mixer on low, add the dry ingredients to the wet ingredients.
Add the milk and mix for 30 seconds.
Gently fold in the blueberries.
Fill 12 paper-lined muffin cups to the top. (If you prefer, you can use a greased muffin pan – but that never turns out well for me.)
In a small bowl, combine the sugar, flour and cinnamon.
Using a pastry cutter or two forks, cut in the cold butter until the mixture is crumbly. (Don’t take it too far, or it will sit like a brick on top of the muffins).
Sprinkle the topping evenly over the muffins.
Bake the muffins for 28-32 minutes or until browned.