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.
Blueberry Muffins with Cinnamon Streusel Recipe
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
For the streusel
1 teaspoon vanilla extract
2 tablespoons brown sugar
2 tablespoons coconut oil or butter
2 tablespoons flour
1/2 teaspoon cinnamon
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.