Bakery Style Jumbo Blueberry Streusel Muffins

Muffin Ingredients:

3 cups all purpose flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup canola or vegetable oil
2 eggs
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 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. 

Streusel Topping:

2 T cold butter, cut into small pieces
1/4 cup white OR brown sugar (I used brown)
2 T flour

In a small bowl, use a fork or pastry cutter to mix together all topping 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.  Serve warm and store leftovers in an airtight container.  Enjoy!