Dedicating today's Muffin Monday's post to the Blueberry Nut Muffin, the most popular muffin! I usually stock up my freezer with summer blueberries for recipes just like this, and a good quality is frozen berry will do just fine. Oh, and blueberry happens to be my favorite muffin too!
Blueberry Nut Muffins
Makes 10-12 muffins
chefgeorgehirsch.com | George Hirsch Lifestyle
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
Mix brown sugar, flour, cinnamon, and nuts in a small bowl. Blend butter in with a fork until the 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 cup 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 the 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 the remaining 1/2 cup of blueberries on top of the muffins and divide the crumb topping over the muffins.
Bake for about 25-30 minutes, until muffins are golden brown. Check muffins halfway through and rotate if the 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.
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.
