colossal blueberry muffins

How To Make colossal blueberry muffins

• 
  1

  Preheat oven to 350 degrees.
• 
  2

  Spray with cooking oil a 6 count muffin tin with large wells. Spray inside and top of tin.
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  3

  In a large bowl, mix melted butter with sugar. Mix well until combined.
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  4

  Add in the egg and mix well.
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  5

  In a separate bowl, mix the yogurt or sour cream with milk until smooth.
• 6

  Add the milk mixture to the butter/egg mixture. Add in vanilla and mix until combined.
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  7

  Sift in the flour, baking powder, cinnamon, and salt. Mix until incorporated. Do not over-mix.
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  8

  Fold in the blueberries and nuts optional. Divide batter among the 6 cups in muffin tin. Set aside.
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  9

  In a blender or food processor. Add all ingredients for the topping. Mix the mixture together well. Pour into a bowl and squeeze the mixture together with your hands creating lumps.
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  10

  Sprinkle topping over muffin batter. It’s OK if it’s really full.
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  11

  Bake at 350 degrees for 45-50 minutes or until a pick comes out clean and topping is lightly browned.
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  12

  Cool muffins for 30 minutes before inverting onto a rack. You may need to loosen some of the crumb mixture from the top of the pan with a knife before doing so.
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