Jumbo Muffin Shop Blueberry-cinnamon Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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These are my fav blueberry muffins-they are very scrumptious! :) Ingredients:
4 1/4 c. flour |
1 1/2 c. sugar |
3/4 c. butter, softened |
1 tbs. baking powder |
1 tsp. salt |
1/2 tsp. baking soda |
1 1/2 tsp. cinnamon |
1 tbs. grated lemon zest |
1 1/2 c. buttermilk |
2 large eggs |
1 tbs. vanilla or 2 tsp. almond extract |
2 c. blueberries (fresh or frozen unthawed) |
Directions:
1. Preheat oven to 375 degrees F.
2. Set oven rack to second-bottom position.
3. Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper to fit into bottom of each muffin tin.
4. In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 c. of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
5. In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
6. In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; mix just until combined.
7. Carefully fold in blueberries.
8. Divide the mixture between the muffin tins.
9. Sprinkle the reserved streusel over tops of muffins.
10. Bake for about 25-30 min., or until muffins test done (if using frozen blueberries baking time will increase slightly).
11. Cool for about 5 min. in tins then carefully lift out to a rack.
12. Enjoy! :)
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