Ingredients
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4 1/4 cups all-purpose flour
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1 1/2 cups sugar
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3/4 cup butter, softened
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1 tablespoon baking powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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1 1/2 teaspoons cinnamon (or to taste)
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1 tablespoon grated lemon zest
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1 1/2 cups buttermilk (do not substitute milk in place of the buttermilk)
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2 large eggs
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1 tablespoon vanilla or 2 teaspoons almond extract
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2 cups blueberries (fresh or frozen unthawed OR 1-1/2 to 2 cups chopped fresh firm strawberries and 1-2 teaspoons strawb)
Instructions
- 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 (or waxed 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 (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
- 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 (do not over mix!).
- 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 (if using frozen berries baking time will increase slightly).
- Cool for about 5 minutes in tins then carefully lift out to a rack.