2 1/2 cups all-purpose flour
1 Tbsp plus 1 tsp baking powder
1/2 cup granulated sugar
1/2 tsp kosher salt
1/8 tsp freshly ground nutmeg
11 Tbsp unsalted butter, melted
1/3 cup firmly packed light brown sugar
2 large eggs, at room temperature
2/3 cup heavy cream, at room temperature
Freshly grated zest from 1 orange
1 cup fresh or frozen blueberries
Pecan Crumble
3/4 cups pecan pieces
3/4 cup plus 2 tablespoons all purpose flour
3/4 cup packed light brown sugar
3/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
Position a rack in the center of your oven. Preheat the oven to 350 degrees. Line a standard 12-cup muffin tin with muffin papers (or butter and flour the cups or spray with nonstick vegetable cooking spray).
Make the pecan crumble:
In a large bowl, stir together the pecans, flour, brown sugar, salt, nutmeg and allspice. Stir in melted butter. If mixture seems dry, add a little more melted butter. Set aside.
Make the muffins:
In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.
In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth. Stir in the heavy cream.
Add the orange zest to the flour mixture and gently rub the mixture together with your fingers. Add the blueberries and gently combine. Pour the butter mixture over the dry ingredients and gently mix with a spoon until just combined. If the mixture seems dry, add additional heavy cream until it's the appropriate consistency for a muffin.
Divide the batter evenly among the prepared muffin cups, filling each cup until full and top with pecan crumble. Bake for 25-30 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
Makes 12-14 muffins