By Tracey
Blueberry Crumb Muffins
adapted slightly from The Modern Baker by Nick Malgieri
Ingredients:
Crumb Topping
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter
- 1/3 cup packed light brown sugar
Muffins
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup milk
- 1 pint blueberries
Directions:
Preheat oven to 375 F. Line muffin pans with paper liners.
To make the crumb topping: Add the flour, baking powder and cinnamon to a medium bowl; stir with a fork to combine. In a small saucepan, melt the butter. Add the brown sugar to the pan, using a rubber spatula to combine with the butter. Pour the butter/brown sugar mixture over the flour mixture and use the fork to stir until all of the flour is moistened. Set aside while you make you muffin batter.
To make the muffins: Whisk the flour, baking powder, salt and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add 1/2 of the flour mixture then the milk and finally the remaining flour mixture, beating only until just combined.
Scrape the sides of the bowl then add the blueberries, folding them into the batter. Divide the batter evenly among the wells of the muffin pans, filling each about 3/4-full. Break the crumb topping into small pieces and scatter over the tops of the muffins. Bake for about 22 minutes, or until the tops of the muffins feel firm and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.
Makes about 16 muffins.
