This blueberry muffin recipe, from "Martha's Entertaining," features two options for topping: You could always try both, but if you plan on making the crumb topping, prepare that first. Alternatively, sprinkle granulated sugar and freshly grated mace, an aromatic spice made from the outer webbed shell of a nutmeg, over the batter just before baking.
- Yield: Makes 1 1/2 dozen
Source: Martha Bakes, April 2011
For the Crumb Topping
- 1 1/4 cups all-purpose flour
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and cooled
For the Blueberry Muffins
- 3 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin
- 1 1/4 cup granulated sugar
- 1 large whole egg plus 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 2 cups fresh blueberries
- Granulated sugar and mace, for topping (optional)
Make the 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.
Make the muffins: Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
Sift together flour, baking powder, and salt into a bowl.
With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.
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 berries by hand.
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.
Bake until light golden on top, rotating tins halfway through, about 30 minutes. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.