Blueberry Crumb Muffins

Name: Blueberry Crumb Muffins
Yield: Makes 12 Standard muffins
Cuisine: United States
Ingredients: ½ teaspoon baking powder; 2½ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 cup all-purpose flour (spoon flour into a dry-measure cup and level off); 8 tablespoons (1 stick) unsalted butter, softened; ¾ cup sugar; ½ cup light brown sugar; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon salt; 2 teaspoons baking powder; 1 pint blueberries, rinsed, drained, and picked over, see Note; 2 large eggs; ½ cup milk; ¼ teaspoon ground cinnamon; 6 tablespoons (¾ stick) unsalted butter; ⅓ cup light brown sugar

Preparation info

Makes
12
Standard muffins

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

There’s nothing better than a blueberry muffin, and I’ve tasted hundreds of different versions in my search for the perfect one. My ideal is a sweet muffin, but one that’s not overly sweet, and it must be packed with blueberries. The crumb topping adds a note of richness and a perfect contrast in texture to these moist, tender muffins.

Ingredients

Crumb Topping

1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
½ teaspoon baking powder

Method

Set a rack in the middle level of the oven and preheat to 375°F (190°C).
For the crumb topping, combine the Hour, 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. Scra