JUMBO BLUEBERRY MUFFINS
Ingredients
4 1⁄4 cups all-purpose flour
1 1⁄2 cups sugar
3⁄4 cup butter, softened
1 tablespoon baking powder
1 teaspoon salt
1⁄2 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated lemon zest
1 1⁄2 cups buttermilk
2 large eggs
1 tablespoon vanilla
2 cups blueberries (fresh or frozen
Crumb Topping:
¾ cup unsalted butter
1½ cups all-purpose flour
⅔ cup packed brown sugar
⅓ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Powdered Sugar Glaze
1 cup powdered sugar
½ teaspoon vanilla extra
2-3 tablespoons milk
Directions
Combine the crumb topping ingredients and set aside.
Preheat oven to 375 degrees F.
Generously grease 12 jumbo muffin cups. Place cupcake liners in each cup.
In a large mixing bowl electric sn mixer beat the butter with the sugar and salt until creamy.
In a bowl mix together baking powder, baking soda, cinnamon, and lemon zest until combined.
In another bowl whisk together buttermilk, eggs, and vanilla to blend. Alternately add to the creamed mixture with the flour mixture and gently mix just until combined
Carefully fold in the blueberries.
Divide the mixture between the muffin tins.
Sprinkle the reserved streusel over the tops of the muffins.
Bake for about 30 minutes, or until the muffins test is done (if using frozen berries baking time will increase slightly).
Cool for about 5 minutes in tins then carefully lift out to a rack.
Combine glaze ingredients
When cool drizzle with glaze.
