Best 4 Nutmeg Blueberry Muffins Recipes

BLUEBERRY MUFFINS WITH CRUMBLE TOPPING

Steps:

• Preheat the oven to 400°F and prepare your muffin tin with cupcake liners;
• In a small bowl, whisk together the dry ingredients for the crumble then mix in the butter until a crumble and set aside;
• Into a large bowl, sift the flour, baking powder, and salt;
• In a medium bowl, mix together the eggs and granulate sugar until combined;
• Add the sour cream, vegetable oil, and vanilla to the egg mixture;
• Gently fold the wet ingredients into the flour mixture until just combined;
• In a small bowl, sprinkle 1 1/2 cups of the blueberries with just a little flour and toss to coat;
• Fold the berries into the batter;
• Fill the muffin tins until 2/3 full;
• Top the muffins with the remaining blueberries;
• Add the crumble to the top of the muffins;
• Reduce the heat of the oven to 375°F and bake the muffins for 18-20 minutes;
• Let the muffins cool for 5 minutes in the pan before cooling the remainder of the time on a wire rack;
• Serve immediately with butter or let cool and store for later.

BLUEBERRY NUT MUFFINS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS

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.

NUTMEG MUFFINS

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.