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1
Set oven to 375 degrees (350 degrees for convection oven).
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2
Prepare 7 jumbo muffin tins with jumbo paper liners.
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3
Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge.
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4
For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
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5
In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix.
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6
In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
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7
Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).
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8
Spoon batter evenly into each muffin tin.
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9
Sprinkle with streusel topping.
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10
Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
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11
Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
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12
**NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!
