Description
Tender and moist blueberry muffins with a high domed top bursting with whole, fresh blueberries. A perfect sidekick for breakfast or snacking any time of day.
Ingredients
Scale
- 2 1/2 cup all-purpose flour, spooned and leveled, plus a little extra for tossing blueberries.
- 1 TBS baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled down
- 1 cup white granulated sugar
- 2 large eggs at room temperature
- 1 cup whole milk
- 1 TBS vanilla extract or vanilla bean paste
- 1 1/2 cups fresh, whole blueberries, rinsed and patted dry
Instructions
- Preheat oven to 425F. Butter a 12-cup light metal muffin tin (or spray with butter-flavored nonstick spray) and set aside.
- In a bowl, mix together the 2 1/2 cups of flour, baking powder, baking soda, and salt.
- In a small bowl, whip the room temperature eggs vigorously until fully combined and a little fluffy.
- In a large bowl, use a hand or stand mixer to combine the melted butter with the sugar. Then add the eggs, milk, and vanilla extract. Mix until well combined.
- Slowly add the dry ingredients to the wet, mixing on low speed and stopping when just a few flour streaks remain.
- Toss the rinsed and dried blueberries with a little flour, just enough to coat. Add the blueberries to the batter, ensuring that you don't add the excess flour that has shaken off of the blueberries.
- Use a nonstick spatula to gently fold the berries into the batter, being careful not to crush them.
- Divide the batter between the muffin tins, filling each one to the very top.
- Bake at 425F for about 5 minutes, and then lower the temperature to 375F and continue baking for about 15 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached. Take care not to overbake, or muffins can dry out. Bake times will vary slightly due to differences in oven.
- Allow to cool in the pan for a few minutes, then carefully remove to a cooling rack to continue cooling.
- Serve alone or with a smear of butter or softened cream cheese.
Notes
Make sure to use a light metal or goldtouch pan. This one is a good, basic muffin tin.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Oven
