Big Blueberry Muffins

Yum!! What a great way to start off a holiday weekend--a treat for breakfast! I saw a post for these fabulous muffins on Baking Bites, a neat blog that has scrumptious recipes. I modified the original recipe a bit, using part brown sugar and all butter and added a struesel topping. They are delicious! This might be my favorite blueberry muffin recipe yet! Nice and big and moist with lots of blueberries. Great muffins. Continue for muffin recipe.


Big Blueberry Muffins

1 1/2 cups all purpose flour
1/2 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 T unsalted butter
1/4 cup sugar
1/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup buttermilk
1 cup (fresh or frozen) blueberries

1-2 T melted butter
brown sugar
cinnamon

Preheat oven to 375F. Line 8-9 muffin tin cups with paper liners.
In a medium bowl, whisk flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light.
Beat in the egg, followed by the vanilla extract.
Alternate buttermilk and flour into butter mixture, ending with an addition of flour and working in 2 or three additions.
Stir in blueberries.
Divide batter evenly among muffin cups.
Mix melted butter, brown sugar (to desired consistency), and cinnamon and sprinkle on top of muffin batter for the topping.
Bake for 18-22 minutes, until tops are lightly browned and a tester comes out clean.Cool on a wire rack.
Makes 8-9 big muffins.