Blueberry Muffins

By lbgtdep

This blueberry muffin recipe, from "Martha's Entertaining," features two options for topping: You could always try both, but if you plan on making the crumb topping, prepare that first. Alternatively, sprinkle granulated sugar and freshly grated mace, an aromatic spice made from the outer webbed shell of a nutmeg, over the batter just before baking.
YIELD:makes 1 1/2 doze

Ingredients

• FOR THE CRUMB TOPPING
• 1 1/4 1 1/4 1/2 1/2 3/4 1/2 1/2 cup packed light-brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 cup (1 stick) unsalted butter, melted and cooled
• FOR THE BLUEBERRY MUFFINS

Preparation

Step 1

STEP 1
Make 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.
STEP 2
Make the muffins: Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
STEP 3
Sift together flour, baking powder, and salt into a bowl.
STEP 4
With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.
STEP 5
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.
STEP 6
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.
STEP 7
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.