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
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
2/3 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.
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!