Kittencal's Muffin Shop Jumbo Blueberry Or Strawberry Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

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 1/2 teaspoons cinnamon (or to taste)
• 1 tablespoon grated lemon zest
• 1 1/2 cups buttermilk (do not substitute milk in place of the buttermilk)
• 2 large eggs
• 1 tablespoon vanilla or 2 teaspoons almond extract
• 2 cups blueberries (fresh or frozen unthawed or 1-1/2 to 2 cups chopped fresh firm strawberries and 1-2 teaspoons strawb)

Recipe

• 1 set 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 (or waxed paper) to fit into the 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 cup 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; gently mix just until combined (do not over mix!).
• 7 carefully fold in the blueberries or chopped strawberries.
• 8 divide the mixture between the muffin tins.
• 9 sprinkle the reserved streusel over tops of muffins.
• 10 bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).
• 11 cool for about 5 minutes in tins then carefully lift out to a rack.