The Blueberry Muffin is the most popular muffin; and with Easter this weekend my Blueberry Nut Muffins are ideal to serve for breakfast or include in your Easter Brunch. Make-n-bake in under an hour; double the recipe and bake a dozen for friends or take to the office.
No sweat if fresh blueberries are in season in your neighborhood; a good quality frozen berry will do just fine.
Tip: Stock up your freezer with summer blueberries for recipes just like this. Just store whole fresh berries in a sealed plastic storage bags for up to six months.
Tip: Did you know? Tossing blueberries with flour before adding them to the batter will keep them from sinking to the bottom of the muffin during baking.
Recipe by George Hirsch | Makes 10-12 muffins
For the topping:
1/3 cup lite brown sugar
2 Tablespoons all-purpose flour
1 teaspoon cinnamon
2 Tablespoons nuts, walnuts or pecans, chopped into 1/4 inch pieces
1 Tablespoon sweet butter
In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.
For the muffin mix:
1/2 cup sweet butter, room temperature
2 cups all-purpose flour
1 Tablespoon flour for coating blueberries, plus greasing muffin cups
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 cup pure cane granulated sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/2 cup milk
Grease a regular size 12-cup muffin pan with butter and dust with flour, banging out excess flour; or use muffin cups liners.
Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate bowl use a mixer to cream butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and orange zest to beaten eggs, then add eggs one at a time, mixing until eggs are absorbed.
With the mixer on low speed, add flour mixture and milk in three stages, mixing until all are incorporated. Do not over mix.
Toss blueberries in a fine strainer with about one Tablespoon of flour to lightly coat. Using a rubber spatula, fold in 1 1/2 cups of the blueberries. With an ice cream scoop or large spoon, place batter into muffin cups filling each cup to three quarters full. Add remaining 1/2 cup of blueberries on top of the muffins and divide crumb topping over muffins.
Bake about 25-30 minutes, until muffins are golden brown. Check muffins half way through and rotate if oven temperature is uneven. Test with a toothpick inserted into the center of a muffin and it should come out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.
Remove from oven and allow muffins to cool in pan for 10 minutes, then remove muffins from pan.