Kittencal's Muffin Shop Jumbo Blueberry Or Strawberry Muffins
These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough --- these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275°f oven for about 8 minutes --- see my recipe#78579 for greasing pans :)
Steps
Set oven to 375 degrees f.
Set oven rack to second-bottom position.
Generously grease 12 jumbo muffin tins , then cut out circles of parchment paper to fit into the bottom of each muffin tin.
In a large mixing bowl using an electric mixer blend the flour with sugar , butter and salt until mixture resembles a fine meal.
In a small bowl mix together baking powder , baking soda , cinnamon and lemon zest to the remaining flour mixture.
Mix until combined.
In a bowl whisk together buttermilk with eggs and vanilla to blend.
Add to the creamed mixture.
Gently mix just until combined.
Carefully fold in the blueberries or chopped strawberries.
Divide the mixture between the muffin tins.
Sprinkle the reserved streusel over tops of muffins.
Bake for about 25-30 minutes , or until muffins test done.
Cool for about 5 minutes in tins then carefully lift out to a rack.
Ingredients
all-purpose flour, sugar, butter, baking powder, salt, baking soda, cinnamon, lemon zest, buttermilk, eggs, vanilla, blueberries