Blueberry Muffins
- Yield: 12 1x
Ingredients
Units
Scale
- 270 g flour (2 c)
- 2 tsp baking powder
- 3/4 tsp salt
- 113 g butter, softened (1/2 c)
- 200 g sugar (1 c)
- 2 large eggs
- 4 oz milk (or cream, or crème fraîche)
- 1 1/2 tsp vanilla
- 2 1/4 cups blueberries, fresh or frozen
- 4 tbsp turbinado sugar
Instructions
- Heat oven to 190° C / 375° F.
- For big-topped muffins, line 10-12 standard-size muffin cups with paper liners or butter muffin pan.
- Whisk the flour, baking powder, and salt in bowl.
- With stand mixer or hand mixer, beat the butter and granulated sugar for about 2 minutes.
- Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
- Beat in the vanilla extract. (The batter may look a little grainy — that’s okay).
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
- The batter will be very thick.
- Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin; they will be very full.
- Sprinkle the turbinado sugar evenly on top of the muffins.
- Bake for about 30 minutes, until lightly golden.
- Let the muffins cool in the pan for about 20-30 minutes (especially if using silicone muffin pan).
- Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.