Blueberry Crumb Muffins

Makes 12 Standard Muffins
Recipe by Nick Malgieri from "The Modern Baker"

Ingredients

Crumb Topping

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 6 tablespoons (3/4 stick) unsalted butter
• 1/3 cup light brown sugar

Muffin Batter

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1/2 cup milk
• 1 pint blueberries, rinsed, drained and picked over

Directions

1. Set a rack in the middle level of the oven and preheat to 375^oF
2. For the crumb topping, combine the flour, baking powder and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour is evenly moistened. Set aside while preparing the muffin batter.
3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well  to mix.
4. Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. beat on medium speed for about 1 minute, or until well mixed and a little lightened in colour. Beat in the eggs one at a time, beating smooth after each.
5. Decrease the mixer speed to low and beat in 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrap down the bowl and beater.
6. On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beat again.
7. Add the blueberries to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to lightly crush some of the berries.
8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
9. Divide the batter equally among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden (about 30 minutes). Cool the muffins in the pan on a rack.