Bakery Style Jumbo Blueberry Streusel Muffins

These muffins are the huge, sweet, dense muffins you get at a bakery that serves gourmet coffee.  They are addictive, so proceed with caution! I made 6 Jumbo muffins (because I only have one pan) and 4 regular cupcake size muffins.

Recipe makes 8 Jumbo muffins or 16 regular size muffins

Muffin Ingredients:

3 cups all purpose flour
1 1/2 cups sugar
1/4 tsp salt 
4 tsp baking powder
2/3 cup canola or vegetable oil
2 eggs
2/3 cup milk
1 1/2 cups fresh blueberries (reserve 1/2 cup to push into tops)

Preheat oven to 350 degrees.  Spray your muffin tins liberally with non-stick cooking spray or use liners.  Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk.  Batter will be really thick.  Carefully fold in 1 cup of the fresh blueberries.  Fill the muffin tins 3/4 of the way full.  Press the remaining 1/2 cup fresh blueberries into the top of each muffin. 

Streusel Topping:

6 T sugar
1 T + 1 tsp canola oil
1 T + 2 tsp flour

In a small bowl, stir together ingredients until mixture resembles coarse crumbs.  Sprinkle over top of muffins.

Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean.  If not using liners, let cool in pan before trying to remove. If using liners, let cool in pan for 2 minutes, then transfer to cooling rack. Serve warm and store leftovers in an airtight container.  Enjoy!