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Big Blueberry Muffins with Cinnamon Streusel

Big Blueberry Muffins with Cinnamon Streusel

Blueberries are in season now and have been on sale every time I go shopping. Because I pick some up just about everyday, I’ve had plenty on hand for snacking and smoothies. This morning though, instead of a fresh fruit smoothie with blueberries, I had a real craving for a blueberry baked good. I thought about pancakes or waffles, but I really wanted blueberry muffins. I also wanted to make some really big muffins using my thoughtful gift from my sweet neighbor, a jumbo muffin tin. I added a little more egg to this recipe so these are more sturdy, yet still moist and flavorful. I topped them with a brown sugar and cinnamon streusel that really made them wonderful. More blueberry muffin photos and a step by step photo tutorial after the jump.

Here’s a step by step photo tutorial on how to make these big blueberry muffins with cinnamon streusel topping.


  • Start with Fresh Blueberries and Flour 1 of 30
    Start with Fresh Blueberries and Flour
    Add 2 teaspoons all purpose flour to your 2 cups of fresh blueberries. This well help prevent them from sinking to the bottom of the muffin.
  • Toss the flour and the blueberries together well 2 of 30
    Toss the flour and the blueberries together well
  • Add a cup of flour 3 of 30
    Add a cup of flour
  • Add another cup of flour 4 of 30
    Add another cup of flour
  • Add 2 teaspoons baking powder 5 of 30
    Add 2 teaspoons baking powder
  • Add 1/2 teaspoon salt 6 of 30
    Add 1/2 teaspoon salt
  • Sift Dry Ingredients well 7 of 30
    Sift Dry Ingredients well
  • In another large bowl 8 of 30
    In another large bowl
    Add 1/2 cup sugar
  • Add 1/2 cup oil 9 of 30
    Add 1/2 cup oil
  • Mix wet ingredients well. 10 of 30
    Mix wet ingredients well.
  • Add your eggs 11 of 30
    Add your eggs
  • When breaking eggs 12 of 30
    When breaking eggs
    Make sure to break eggs in a separate container so you don't have to fish any broken shells out if your batter
  • Add 1 teaspoon vanilla extract 13 of 30
    Add 1 teaspoon vanilla extract
  • Add 1/2 cup milk 14 of 30
    Add 1/2 cup milk
  • Now to the streusel 15 of 30
    Now to the streusel
    2 tablespoons flour and 2 tablespoons brown sugar
  • Some cinnamon 16 of 30
    Some cinnamon
  • I don’t always measure, but it should be 1/2 teaspoon 17 of 30
    I don't always measure, but it should be 1/2 teaspoon
  • 2 tablespoons coconut oil or butter, at room temperature 18 of 30
    2 tablespoons coconut oil or butter, at room temperature
  • Mix with a fork, or just be messy like me and use your hands 19 of 30
    Mix with a fork, or just be messy like me and use your hands
  • All mixed 20 of 30
    All mixed
  • Back to the batter 21 of 30
    Back to the batter
    Add the dry to the wet
  • Mix until just combined 22 of 30
    Mix until just combined
  • Add fresh blueberries 23 of 30
    Add fresh blueberries
  • All in 24 of 30
    All in
  • Fold in blueberries with a spatula 25 of 30
    Fold in blueberries with a spatula
  • Pour in muffin cups 26 of 30
    Pour in muffin cups
    Make parchment paper liners out of squares of parchment paper pushed into cups if you're out of giant paper muffin cups like me.
  • Fill them 2/3 – 3/4 full 27 of 30
    Fill them 2/3 - 3/4 full
    This recipe makes 6 big muffins, and 3 little ones, or 7 big ones.
  • Divide the streusel among the muffins 28 of 30
    Divide the streusel among the muffins
  • Bake 29 of 30
    Bake
    In pre-heated oven at 350 degrees until muffins are golden and pass the toothpick test, 30 - 40 minutes.
  • Remove from Oven 30 of 30
    Remove from Oven
    Let Cool

Blueberry Muffins with Cinnamon Streusel Recipe

Ingredients

For the muffin batter

2 cups fresh blueberries
2 teaspoons flour
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup milk
3 eggs

For the streusel

1 teaspoon vanilla extract
2 tablespoons brown sugar
2 tablespoons coconut oil or butter
2 tablespoons flour
1/2 teaspoon cinnamon

Method

1. Preheat oven to 350 degrees. Add 2 cups blueberries and 2 teaspoons flour to a bowl. Toss well and set aside.

2. Sift together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt. In another large bowl add sugar, oil, eggs, milk and vanilla extract. Mix well.

3. For streusel, sift together brown sugar, flour and cinnamon. Add coconut oil or butter. Mix together with a fork or hands. Set aside.

4. Add dry ingredients to wet and mix until just combined. Fold in blueberries. Fill muffin cups 2/3 – 3/4 full. Top batter with a sprinkle of the streusal topping. Bake at 350 degrees until they pass the toothpick test, about 30 – 40 minutes.

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