Martha Stewart_Blueberry Muffins

Ingrediënten

• For the crumb topping
  1 1/4 cups all-purpose flour
• 1/2 cup light-brown sugar — packed
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 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 1/4 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

Materiaal

• muffin tin
• paper liners
• electric mixer
• wire rack

Bereiding

1. 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.

2. 2

   Make the muffins: Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.

3. 3

   Sift together flour, baking powder, and salt into a bowl.

4. 4

   With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.

5. 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.

6. 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.

7. 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.⏱ 30 min