Blueberry Crumb Muffins

1. 1

   Preheat oven to 375 F. Line muffin pans with paper liners.

2. 2

   To make the crumb topping: Add the flour, baking powder and cinnamon to a medium bowl; stir with a fork to combine. In a small saucepan, melt the butter. Add the brown sugar to the pan, using a rubber spatula to combine with the butter. Pour the butter/brown sugar mixture over the flour mixture and use the fork to stir until all of the flour is moistened. Set aside while you make you muffin batter.

3. 3

   To make the muffins: Whisk the flour, baking powder, salt and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add 1/2 of the flour mixture then the milk and finally the remaining flour mixture, beating only until just combined.

4. 4

   Scrape the sides of the bowl then add the blueberries, folding them into the batter. Divide the batter evenly among the wells of the muffin pans, filling each about 3/4-full. Break the crumb topping into small pieces and scatter over the tops of the muffins. Bake for about 22 minutes, or until the tops of the muffins feel firm and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.