Streusel Topping (can substitute streusel with course sugar)
1/2 C granulated sugar
1/3 C all-purpose flour
1 tsp ground cinnamon
1/4 C butter, cold
Muffins
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs - room temperature preferred
1 cup granulated sugar
1 cup milk or buttermilk - room temperature preferred
1/2 cup canola oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
coarse sugar for sprinkling (optional)
Preheat oven to 425F degrees. Spray a 6 count jumbo muffin pain with non-stick spray or line with muffin liners. Set aside.
Make the streusel topping: Combine the granulated sugar, flour, and cinnamon in a small bowl. Cut in the cold butter and mix around with a pastry blender or your hands until coarse crumbs for. Set aside.
Make the muffins: In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Set aside.
In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be thick and somewhat lumpy. Fold in the blueberries.
Divide the batter among evenly in the muffin tin. Top with a streusel or sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.
*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.