2 1/2 tablespoons all-purpose flour
2 tablespoons each granulated sugar and firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace
2 tablespoons cold unsalted butter
For the Muffins:
2 cups all-purpose flour
1/4 cup each granulated sugar and firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
grated zest of 1 orange
2 large eggs
5 tablespoons unsalted butter, melted, plus extra for greasing
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups fresh or frozen blueberries
Preheat oven to 375 degrees F. Have ready one 12-cup muffin pan. Grease 10 of the cups and fill any unused cups with water to prevent warping.
To make the topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace. Cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles coarse crumbs.
To make the muffins, stir together the flour, sugars, baking powder, baking soda, salt, and orange zest in a bowl.
In another bowl, whisk together the eggs, melted butter, vanilla, and buttermilk. Stir the buttermilk mixture into the dry ingredients just until combined. The batter should be lumpy. Fold the blueberries into the batter just until evenly distributed. Scrape down the sides of the bowl.
Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some crumb topping.
Bake until golden, dry, and springy to the touch, 25-30 minutes. Let sit 5 minutes, then remove each muffin and serve warm.
Make-ahead tip: These muffins may be frozen in plastic freezer bags for up to 2 months. Reheat in a 350 degree oven for 8-10 minutes or microwave at 1-minute intervals.
From Bread by Williams-Sonama