Jumbo Blueberry Muffins
This is my basic blueberry muffin recipe. They are absolutely irresistible right out of the oven.
They can be made with or without the streusel topping. (Make them with).
1/2 cup butter, softened
3/4 cup white sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries (I used frozen)
4 tablespoons all-purpose flour
4 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, chilled
Preheat oven to 375. Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then add almond and vanilla. In a separate bowl, stir together flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk, beginning and ending with flour. Fold in blueberries. The batter will be very thick (almost like a cookie dough, especially if you use frozen berries). Use a cookie scoop to divide batter among prepared muffin cups.
For streusel, in a small bowl, mix together flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.