Blueberry Muffins
Martha bakes a batch of muffins studded with fresh blueberries and capped with crunchy sugar and crumb toppings.
Blueberry Muffins
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Blueberry Muffins
Martha bakes a batch of muffins studded with fresh blueberries and capped with...
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Martha Bakes, April 2011
- Yield Makes 1 1/2 dozen
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Ingredients
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)
Directions
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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.
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Make the 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 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 berries 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 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.
Delicious muffins! But i needed to keep it longer in the oven & used only half the crumble topping..
I made the "pure" version and liked it very much. The consistency was perfect. Adequate to our german taste I reduced the sugar to 1 cup and didn' t miss a grain.
I made a double batch and the muffins did not rise very well. Although tasty, the consistency was too heavy. Would using frozen blueberries have that effect? I generally don't have any problems with MS recipes. Any thoughts?
this is a really good recipe, though the crumb topping is almost unnecessary.