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Loaded Jumbo Blueberry Streusel Muffins

Make these soft and perfectly sweet muffins for your next breakfast, brunch, or even dessert!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8

Equipment

  • 1 large mixing bowl
  • 1 stand/hand mixer
  • 1 medium mixing bowl
  • 1 rubber spatula
  • 1 jumbo muffin pan
  • 1 fork/whisk
  • 8 jumbo muffin liners

Ingredients
  

Muffins

  • 1/2 cup unsalted butter room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 tsp lemon juice
  • 1 tsp lemon extract optional
  • 1/2 cup buttermilk can substitute with regular dairy milk and add 1/2 tbsp vinegar
  • 2 cups all purpose flour
  • 1 1/2 tsp salt
  • 2 tsp baking powder
  • 2 cups blueberries fresh or frozen

Streusel Topping

  • 1 1/4 cups all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 1/4 tsp ground cinnamon
  • 6 tbsp unsalted butter melted and slightly cooled

Instructions
 

For the Muffins

  • Preheat the oven to 400 degrees Fahrenheit
  • Cream together the butter and sugar until light and fluffy with a stand or hand mixer
  • Add in eggs, vanilla extract, lemon juice, and lemon extract and mix until combined
  • Add in salt, baking powder, and 1 cup of flour and mix until just combined
  • Slowly add buttermilk (or milk/vinegar mixture) and mix until just combined
  • Add in final cup of flour and mix until just combined
  • Using a rubber spatula or wooden spoon, fold in 2 cups of blueberries
  • Line 8 jumbo or 12-14 standard muffin tins with cupcake liners
  • Fill each cavity 3/4 full with batter
  • Set aside to rest while you make the streusel

For the Streusel

  • Melt butter in a medium, microwave-safe bowl
  • Add flour, brown sugar, granulated sugar, and cinnamon to the butter
  • Mix with a fork or whisk (Don't overmix or the streusel will become like a paste. Just toss together until mixture is clumpy, and the flour is completely absorbed)

Bake

  • Scatter clumps of streusel topping on each muffin (Be as generous or reserved as you like. Leftover streusel can be refrigerated for 7 days or frozen for 3 months in airtight container/bag)
  • Bake at 400 degrees Fahrenheit for 5 minutes, then reduce temperature to 375 degrees Fahrenheit and continue baking for 30-35 minutes. (if making standard-sized muffins, reduce bake time to 20-25 minutes)
  • To check if the muffins are fully baked, insert toothpick in center of muffin. If it comes out with wet batter, continue baking for 2 minutes at a time. If it comes out clean, remove from tin immediately and let cool on a rack for 15-20 minutes.

Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
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