Crumb-topped Blueberry Muffins

I don't know how the blueberries are in your part of the world, but in mine they are large, plump, juicy, and exceptionally sweet. In short, the perfect berry for making muffins. Bursting with dark blue goodness, each bite is flavorful, moist, and delicious. This muffin recipe is an easy one and can be made with or without the crumb topping. One of these muffins, a tall glass of iced coffee, and a slice of fresh, sweet melon makes the perfect summer breakfast. Expecting visitors?  This makes for an impressive, easy, make ahead meal that is sure to please even the pickiest eaters. 

Crumb-topped Blueberry Muffins

6 tablespoons unsalted butter, room temperature
3/4 cups sugar
2 extra-large eggs

3/4 teaspoon vanilla extract
½ cup sour cream
2 tablespoons whole milk
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt

Few gratings of fresh nutmeg
1 half-pint fresh blueberries

Crumb Topping (see below)

 
Preheat the oven to 350° F. Place paper liners in 8 muffin pans, or spray with Pam.

Cream the butter and sugar until light and fluffy, about 5 minutes.  With mixer at the low speed, add eggs one at a time.  Add vanilla, sour cream, and milk. In a separate bowl combine flour, baking powder, baking soda, salt, and nutmeg. Slowly add the flour mixture and beat until just mixed. Fold in the blueberries.

Scoop the batter into the prepared muffin pans, filling two thirds full, and then add a generous portion of the crumb topping, pressing it down into the batter lightly with your fingertips.  Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

CRUMB TOPPING

1 cup all-purpose flour

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

Pinch of salt

Few gratings of nutmeg

6 tablespoons unsalted butter, melted

In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder, salt, and nutmeg. Stir in the melted butter.  Mix with hands or a pastry cutter until the mixture forms pea-size clumps.

 

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