Prep 20 mins
Cook 20 mins
These muffins are super moist and almost cake like. Sure to delight your family for breakfast. You can freeze freeze them in plastic freezer bags for up to 2 months. Reheat in a 350 oven for 8-10 minutes, or in a micorwave oven at 1-minute intervals. From William Sonoma.
- 36.97 ml all-purpose flour
- 29.58 ml granulated sugar
- 29.58 ml light brown sugar
- 2.46 ml ground cinnamon
- 0.59 ml ground mace (I use nutmeg)
- 29.58 ml cold unsalted butter
- 473.18 ml all-purpose flour
- 59.14 ml granulated sugar
- 59.14 ml light brown sugar (firmly packed)
- 14.79 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
- 1 orange, zest of, grated
- 2 large eggs
- 73.94 ml unsalted butter, melted, plus extra for greasing
- 4.92 ml vanilla extract
- 236.59 ml buttermilk (I use the buttermilk substitute from this site)
- 354.88 ml blueberries (fresh or frozen)
- Preheat the oven to 375. Have ready one 12-cup muffin pan. Grease 10 of the cups and fill any unused cups with water to prevent warping. (I usually grease 11 of the cups and grease the top of the pan as well since they have big muffin tops).
- To make the topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace (or nutmeg). Cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles coarse crumbs.
- To make the muffins, stir together the flour, sugars, bakng powder, baking soda, salt and orange zest in a bowl.
- In another bowl, whisk toghether the eggs, melted butter, vanilla, and buttermilk. Stir the butter milk mixture into the dry ingredients just until combined. The batter should be lumpy. Fold the blueberries into the batter just until evenly distributed. Scrape down the sides of the bowl.
- Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some crumb topping.
- Bake until golden, dry, and springy to the touch, 20 -25 minutes. A cake tester inserted into the center of a muffin should come out clean. Let stand for 5 minutes, then remove each muffin from its cup with a small metal spatula. Serve warm.
These were really good muffins. I normally like my muffins a bit sweeter than these turned out, but these were flavorful enough. The orange zest and crumb top really added a lot of flavor. I will definitely make these again but will probably increase the white sugar and brown sugar to 1/2 cup each (instead of 1/4 cup each)--just to satisfy my sweet tooth. But otherwise, these were perfect! Thanks cookiedog.
These muffins were delicious! :D The only substitute i made was low fat milk and I left out the cinnamon. This will be my go to blueberry muffin recipe.