I came up with this recipe two summers ago after a bumper crop of blueberries, and it is my absolute favorite muffin. Subtly sweet, full of plump berries, with just a hint of lemon.
Yields 6 jumbo muffins.
SODIUM CONTENT: 40 mg per muffin
2 c. all-purpose flour
1 T. Featherweight sodium-free baking powder
2/3 c. sugar
1 egg, beaten
1 c. lowfat milk (or vanilla soymilk)
1/4 c. vegetable oil
1 t. pure vanilla extract
1 t. pure lemon extract
1 1/4 c. fresh blueberries (pitted cherries also work wonderfully here)
1/4 c. brown sugar
1 1/2 T. all-purpose flour
1/2 t. ground cinnamon
1 T. unsalted butter
Preheat oven to 400 degrees. Grease a 6-cup jumbo muffin tin or line with disposable liners.
First make the crumb topping. Combine the brown sugar, flour and cinnamon in a small mixing bowl. Cut the butter in with your fingertips, processing until it has the consistency of wet sand. Set aside.
To make the batter, measure the flour, baking powder and sugar into a large mixing bowl and whisk well to combine. Add the egg, milk, oil and extracts and mix just until moist. Gently fold in the blueberries, stirring just until combined. Fill the muffin cups about 2/3 full, then top with the crumb mixture, dividing evenly between the cups.
Place the pan on the middle rack in the oven and bake 20-25 minutes. Remove from oven and gently move muffins to a wire rack to cool fully.