Lately, I’ve been craving my old fav, the blueberry muffin. Specifically, Martha’s blueberry muffins. I made it often when I was a stay at home in Chicago. It is a cross between a breakfast bread, and dessert. I haven’t made it in a long time, and was feeling a bit rusty.
I had every intention of using fresh blueberries since they’re in season, but for reasons unknown, I ended up with frozen instead. Normally this is fine, but it can be a little tricky when folding blueberries into the batter, as the berries can bleed and turn your batter a more grayish color. I rinsed them as well as I could, and folded them into the batter. Martha’s blueberry muffins turned out well even though I got the crumble topping all wrong. When I saw the crumb topping the bowl, it seemed like way too much for twelve little muffins, so I sprinkled it on conservatively. When I took them the out of the oven, I realized I should’ve listened to Martha. Despite my topping set back, this was still a very satisfying and tasty muffin that is great with a cup of coffee or tea in the morning.
Martha’s Blueberry Muffins
for the crumb topping:
- 1 ¼ cups all-purpose flour
- ½ cup packed light-brown sugar
- ½ teaspoon salt
- 3/4 teaspoon ground cinnamon
- ½ 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 ¼ 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)
for 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.
for 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.