Nutmeg Blueberry Muffins Recipes

Steps:

• Crumb topping, if desired: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 degrees. 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.

Steps:

• In a bowl, combine 2 cups of flour and brown sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. To the remaining crumb mixture, add the baking powder, nutmeg, baking soda, salt and remaining flour. Combine eggs and buttermilk; add to crumb mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove to a wire rack.

Steps:

• Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
• Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
• Place batter in the refrigerator for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
• In a small bowl, stir together turbinado sugar and cinnamon.
• Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
• Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.