I don't think there is anything wrong with tinkering. I like to tinker. I tinker so much I'm surprised I haven't been taken into custody by concerned citizens, or local law enforcement.
I've made these muffins a bunch of times, with different fruits (raspberries, blackberries - I think any not-too-wet fruit would be just fine in here, nuts would be wonderful, chunks of banana or chocolate) and each time they please me. They are pleasing muffins, which when you think about it, is what any muffin should be.
As the mornings chill, bake a batch up. The recipe is originally from Ina Garten, who knows her business and keeps it correct. My version is reprinted almost verbatim from the one I posted years ago. But vintage is in. Sit outside, stare at something green, sing the Folgers theme to yourself and yell at a dog to leave the neighbor dogs alone. Your summer was restful. Now get ready to give a new season the What-For.
Blueberry Crumb Muffins
Adapted from Ina Garten
1 1/2 sticks softened butter (equal to 12 tablespoons)
1 1/2 cups granulated white sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup plain, full-fat Greek Yogurt
1/4 cup milk
2 1/2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Zest of half a lemon
1/2 teaspoon ground cinnamon
2 1/2 heaping cups of frozen or fresh blueberries, washed and stemmed
Preheat the oven to 350 degrees F. Line two muffin tins with paper cups, and brush the top, flat part of the pans with oil if you like, or cooking spray. Set aside.
In a large bowl, cream together the butter and sugar until fluffy and pale yellow using an electric or stand mixer. Add the vanilla extract and eggs, one at a time, beating until blended and silky. Add the Greek yogurt and milk, mixing until fluid. Add the flour, baking powder and soda, and salt. Mix just until combined, using a spatula to finish the mixing, making sure to scrape the sides and bottom of the bowl. Add the blueberries, and fold in gently with the spatula.
Using an ice cream scoop, or 1/4 cup measure, place large scoops of batter in each liner. Scatter the tops with the crumb mixture, and bake for 25-35 minutes (checking after 25), or until a toothpick inserted comes out clean and the tops are a smooth golden brown. Cool in the pan for one minute, then remove and serve warm, or cool completely on a wire rack.
1/2 stick slightly softened butter
1/4 cup granulated sugar
1/4 cup AP flour
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
Using a fork, mash together all ingredients until soft, dry crumbles form. Vary the sizes (some large clumps, some finer crumbs), and use your fingers if you need to.