I’m still baking my way through the quick bread section of “The Modern Baker” by Nick Malgieri, which is part of the Modern Baker Challenge invented by Phyl. I do not really bake these breads in order, I just bake whatever tickles my fancy. And last weekend, the blueberry crumb muffins tickled my fancy. Everybody who reads this and does not own the book already – get yourself a copy, because this recipe and the recipe for the cocoa banana muffins are absolutely worth buying the whole book.
What I really liked about this recipe – I could use some of my PYO blueberries from last summer. Yes, raw-packed canned blueberries (see picture below). I had been warned by Abby that the recipe for the crumb topping makes A LOT of crumbs, so I decided to make only a half recipe. Also, the cocoa banana muffins recipe made more than 18 muffins instead of 16 that were indicated, so I was prepared this recipe would make more than the 12 muffins indicated. And yes, I was right – I got 14 muffins. I have no idea what kind of muffin tins Malgieri uses – I thought they were all standard size. I know, that there are muffin tins for GIANT muffins, but with that kind of tin the recipe would probably make about 8 muffins or so, so I’m pretty sure he didn’t use those. I even had the REAL American brown sugar – well, to be honest, I think the brand I got (Tate & Lyle) is British, but I didn’t have to mix sugar with molasses as I had to do for my Devil’s Food Cake (which is from “The Modern Baker”, too)- what a relief.
Anyway, these muffins are scrumptious. “Not too sweet and packed with blueberries”, as Malgieri puts it. And he is right!
Other bakers who tackled these muffins (this will be updated regularly):