May as Muffin Month, means delicious blueberry muffins, compliments of Nick Malgieri with a few minor adjustments, on my part. These are delicious as are all Nick’s recipes which I have tried. I joined a new baking group, The Modern Baker which is one of Nick Malgieri’s baking books. We are baking through the book, starting with quick breads.
Blueberry Crumb Muffins
1 cup all-purpose flour
1/2 teaspoons baking powder
1/cinnamon (I used almost one teaspoon)
3/4 stick margarine
1/3 cup firmly packed brown sugar
2 1/2 cups all-purpose flour (actually, I made this gluten free, using a brown rice flour mix and two teaspoons xanthan gum).
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
8 tablespoons margarine, softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup Rice Dream
1/2 teaspoon almond extract
1 pint blueberries (I used frozen.)
One 12 cup muffin tin with paper liners
Position a rack in the middle of the oven and preheat to 375 degrees F.
Combine the flour, baking powder and cinnamon in a medium bowl.
Melt margarine in a small saucepan.
\Remove from heat and add brown sugar and mix with rubber spatula.
Scrape above mixture into flour mixture.
Mix together until consistently moist.
Stir together the flour, baking powder, nutmeg, and salt in a bowl, mixing well.
Combine margarine and sugars with an electric beater.
Beat on medium speed for one minute.
One at a time, beat in the eggs, beating until smooth after each addition. Beat in almond extract.
Beat in one half of dry ingredients, then the milk and again the rest of the dry ingredients.
Add blueberries and beat in, at lowest speed, for no more than 3 seconds to slightly crush blueberries.
Use a rubber spatula to mix, one more time.
Divide equally in the muffin cups.
Break crumb mixture into crumbs and top each muffin.
Bake for 30 minutes until golden and firm to the touch.
These are wonderful muffins. Everyone loved them and I got requests to bake them again, immediately.