Cook Time
2 Hours
Prep Time
30 Mins
Total Time
2 Hours 30 Mins
Yield
1 9-inch muffin

If you’re someone who can crush two to three muffins in the morning, then this is the sweet treat for you. This jumbo blueberry muffin has a streusel topping and gets drizzled with lemon glaze for the largest breakfast pastry you’ve ever seen. Feel free to slice it up for a crowd or save it all for yourself in its all berry glory.

The key to making a jumbo muffin is creating rim in order to get a muffin top (which according to Seinfeld is the best part of the muffin). Using tinfoil to make a rim will allow the batter to expand past the rim of the pan without falling down the sides. Just be sure to let the muffin cool completely to make sure it stays intact while you remove the pan.

Blueberry Muffin with Streusel Topping

photo by cory green

How to Make It

Step 1

Make the streusel topping: In a medium bowl, mix together the flour, sugars, cinnamon and salt. Using your hands, work in the cubed butter until pea-sized crumbles form. Set aside.

Step 2

Make the muffin: Preheat the oven to 325° and grease a 9-inch springform pan with butter. Create a ring of foil to place flush with the top of the pan. 

Step 3

In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of stand mixer fitted with the paddle attachment, cream the stick of butter with the sugar until light and fluffy.

Step 4

With the motor running on low, add the eggs, one at a time until incorporated, followed by the dry ingredients and the buttermilk until a smooth batter forms. Pour into the prepared pan and top with the crumb topping. Bake until golden and a toothpick inserted in the center comes out clean, 2 hours to 2 hours and 15 minutes. Let cool completely. Invert onto a plate, remove the springform pan and invert back  onto a platter.

Step 5

Make the glaze: In a small bowl, whisk the glaze ingredients until smooth. Drizzle over the muffin, then slice and serve.

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