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.
These are perfect for breakfast or brunch, but really they’re good any time of the day or night.
Keep the muffins loosely covered with plastic wrap on the day they are baked. Wrap tightly and freeze for longer storage. If frozen, defrost at room temperature and reheat at 350°F (180°C) for 5 minutes, then cool before serving.
Of course you may omit the crumb topping if you wish. If you do, sprinkle the tops of the muffins with a mixture of
Whole Wheat Raisin Muffins: For the muffin batter, substitute whole wheat flour for
© 2008 Nick Malgieri. All rights reserved.