Blueberry Muffins

Blueberry muffins are a breakfast staple in most homes. This recipe features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.

Crumb Topping (optional):
1¼ cups all-purpose flour, unbleached
½ cup light-brown sugar, packed
½ tsp. kosher salt
¾ tsp. ground cinnamon
½ cup (1 stick) unsalted butter, melted and cooled

Muffins:
3 cups + 2 Tbsp. all-purpose flour, unbleached
1 Tbsp. baking powder
1 tsp. kosher salt
6 Tbsp. (¾ stick) unsalted butter, room temperature
1¼ cup granulated sugar
1 large whole egg
2 large egg yolks
1 tsp. pure vanilla extract
1 cup milk
2 cups fresh blueberries

Garnish:
mace (optional)

Crumb Topping (optional):
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.

Muffins:
Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Line standard 12 cup muffin tins with paper liners.

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

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

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 blueberries by hand.

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.

Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.

Makes 1½ dozen.