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!
Ingredients
Instructions
- 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.
12 responses so far ↓
1 Baking Serendipity // Sep 24, 2011 at 12:18 pm
I have a serious soft spot for crumb muffins
These look delicious!
2 Nicole@HeatOvenTo350 // Sep 24, 2011 at 12:36 pm
That crumb topping alone would be worth making these muffins. I love the touch of nutmeg in them, too. I’ll have to try these next time I’m craving blueberry muffins.
3 Paula // Sep 24, 2011 at 5:14 pm
Nicole- I know that you are like me and can’t believe that something could compare to ATK, but I promise that these are fabulous. Different but fabulous.
4 lisaiscooking // Sep 25, 2011 at 3:42 pm
The crumb topping looks delightful. I have that book, but I haven’t tried these muffins yet. I need to bake these!
5 Lindsay @ Pinch of Yum // Sep 26, 2011 at 5:40 am
How did you not eat all the crumb topping before they were done? I love love love muffins with extra butter and sugar baked on top.
6 Claire @ Blueberry Muffins // Oct 3, 2011 at 10:14 am
I’ve tried this recipe, Blueberry crumb muffins and added muscovado sugar on top, but I’d say, it’s still better with butter. Don’t settle for less, this is indeed a 5 star muffin!
7 allgreek // Oct 14, 2011 at 5:22 am
I found these really dry. I have had better blueberry muffins but the topping is incredible.
8 Paula // Oct 14, 2011 at 10:18 am
Allgreek – interesting. I wonder why these were so dry for you? They have never been dry for me… Hmmmm…
9 Lindsay // Oct 24, 2011 at 8:01 am
I made this muffins yesterday with my two boys. They were by FAR the best muffins we’ve ever made! Thank you for the recipe! It is now a staple in my collection.
I’ll be blogging them up soon! <- with proper accolades of course!
10 allgreek // Oct 25, 2011 at 6:55 pm
I’ll try them again. I had my 3 children all quarrelling to help. By experience, it is best to bake alone.
11 Mia // Dec 29, 2011 at 9:30 am
These are good and I love the “crumb” top as it just makes them that much tastier. This recipe was better than the blueberry muffin recipe I have been using.
12 Tracy // Apr 7, 2012 at 11:19 am
I used this recipe for the Crazy Cooking Challenge this month. Mine were a little dry but I think I cooked them a minute or two too long.