Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.
Ingredients
Crumb Topping (Optional)
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1 ¼ cups unbleached all-purpose flour
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½ cup packed light-brown sugar
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½ teaspoon kosher salt
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¾ teaspoon ground cinnamon
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½ cup (1 stick) unsalted butter, melted and cooled
Muffins
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3 cups plus 2 tablespoons unbleached all-purpose flour
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1 tablespoon baking powder
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1 teaspoon kosher salt
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6 tablespoons (¾ stick) unsalted butter, room temperature, plus more for tin
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1 ¼ cup granulated sugar, plus more for topping (optional)
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1 large whole egg plus 2 large egg yolks
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1 teaspoon pure vanilla extract
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1 cup milk
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2 cups fresh blueberries
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Mace, for topping (optional)
Directions
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Crumb topping, if desired:
Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
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Muffins:
Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
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Sift together flour, baking powder, and salt into a bowl.
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With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
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Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
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Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
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Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.