Blueberry Crumb Muffins
Buttery blueberry muffins loaded with juicy berries and finished with a crisp crumb topping—moist, sweet, and classic.
Ingredients
all-purpose flour (spoon flour into a dry-measure cup and level off)
1 cup
baking powder
1/2 teaspoon
ground cinnamon
1/2 teaspoon
unsalted butter
6 tablespoons (3/4 stick)
light brown sugar
3/4 cup
sugar
1/2 cup
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 1/2 cups
baking powder
2 teaspoons
salt
1/2 teaspoon
freshly grated nutmeg
1/2 teaspoon
unsalted butter (softened)
8 tablespoons (1 stick)
light brown sugar
1/2 cup
large eggs
2
milk
1/2 cup
blueberries (rinsed, drained, and picked over)
1 pint
Instructions
1
Preheat the oven
Set a rack in the middle level of the oven and preheat to 375ºF (190ºC).
2
Make the crumb topping
For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour is evenly moistened. Set aside while preparing the muffin batter.
3
Mix the dry ingredients
Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well to mix.
4
Cream the butter and sugar
Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and really a little lightened in color. Beat in the eggs one at a time, beating smooth after each.
5
Add the dry ingredients
Decrease the mixer speed to low and beat in half the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
6
Add the milk and remaining dry ingredients
On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.
7
Add the blueberries
Add the blueberries to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly.
8
Final mixing
Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
9
Baking
Divide the batter equally among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes. Cool the muffins in the pan on a rack.
