This is such a yummy blueberry muffin! I adapted the recipe from one I found in an older cookbook I have, The Great American Baking Book. These muffins have nice rounded tops and a sweet, crunchy streusel topping. And there are lots of juicy blueberries in them, too! I think these muffins are just as good as any bakery muffin. This recipe makes 6 jumbo muffins. If you want to make 12 regular muffins, decrease the baking time by about 5-10 minutes.
BLUEBERRY STREUSEL MUFFINS
- 4 Tbsp. butter, softened
- 3/4 cup sugar
- 1 egg at room temperature
- 1/2 cup half & half
- 1 tsp. vanilla extract
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 – 1 2/3 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 tsp. ground cinnamon
- 3 1/2 to 4 Tablespoons butter, cut in pieces
Preheat oven to 375 degrees. Line a 6-cup jumbo muffin pan with paper liners (or a 12-cup regular muffin pan). In large bowl, cream butter and sugar until light and fluffy. Add the egg, mixing well, and then add the half & half and vanilla, mixing until well-blended. In medium bowl, combine flour, baking powder, and salt, and stir just enough to blend the dry ingredients. Add half of this flour mixture to the egg mixture and mix well; then add the other half and mix well (the batter will be pretty thick). Fold in the blueberries and distribute evenly in batter. You’ll have to do this slowly and gently if you’re using fresh blueberries, because the batter is thick and you don’t want to mash up all the blueberries when you’re stirring them in. Spoon the batter into the 6 jumbo muffin cups (or 12 regular muffin cups); distribute batter evenly among cups (each cup should be about 3/4 full).
Now you’ll need to make the streusel topping. In a medium bowl, add sugar, flour, cinnamon, and butter, cut into pieces. Use a pastry blender (or fork, if you don’t have a pastry blender) to cut in the butter with the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this streusel mixture over the top of each muffin cup, dividing the streusel evenly among the muffins.
Bake the jumbo muffins at 375 degrees for 30 minutes, or until toothpick inserted in center of muffins comes out clean (bake regular size muffins for 20-25 minutes). NOTE: if using frozen blueberries, you may need to bake a few minutes longer. Cool in pan 5-10 minutes; then remove from pan and cool completely on wire rack, or eat them while they’re warm–either way, they’re really good! 🙂
NOTE: You can also make this as a coffee cake, in a 9-inch square baking pan. Follow the same directions for making the batter and streusel…if you love blueberries, you can add up to 2 cups to the batter if you want. Grease your pan, fill with batter and top with streusel and bake at 375 degrees until a toothpick inserted in center comes out clean–about 45 minutes.