I never thought I’d find a blueberry muffin recipe that could compare with the one that I posted earlier on my blog. I don’t even know why I tried this muffin recipe since my usual motto is, “If it ain’t broke, don’t fix it” but I’m so glad that I did try these because they are incredibly delicious! These were so moist and tender and the crumb topping was crunchy (just like I like it!) and if served with a pat of cold butter it deserves at least 5 stars!
Try both recipes and let me know what you think. Lemon-sugar topping or streusel topping? Or both?
Source: Nick Malgieri's book Modern Baker
I never, ever thought there would be another blueberry muffin recipe that could compare with the one that I got from Cook's Illustrated . This one is also amazing. It's different, so try both! As for our house, we'll be eating both recipes from now on!
- Set a rack in the middle of the oven and preheat to 375F. Line a standard muffin pan with paper liners.
- For the crumb topping, combine the flour, 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 and add the brown sugar to the pan of melted butter and use a small heatproof spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it until the flour is evenly moistened. Set aside while preparing the batter.
- Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well to mix.
- Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and a little lightened in color. Beat in the eggs one at a time, beating smooth after each addition.
- Decrease the mixer speed to low and beat in 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
- On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.
- Add the blueberries to the bowl and beat them into the batter on lowest speed for no more than 2-3 seconds, to crush some of the berries slightly.
- Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
- Divide the batter evenly among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes. Cool the muffins in the pan on a rack.