Blueberry Muffins
Recipe by Gingham
Tender, domed muffins packed with berries, stirred together by hand in two bowls.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup butter, melted and cooled a little
- 2 large eggs
- 3/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups blueberries, fresh or frozen
- 1 tbsp coarse sugar, for the tops, optional
Method
Heat the oven to 400°F and line a 12-cup muffin tin with paper cups.
Whisk the flour, sugar, baking powder, and salt in a large bowl.
In another bowl, whisk the melted butter, eggs, milk, and vanilla.
Pour the wet mixture into the dry and stir with a spatula until just combined. A few lumps are fine.
Fold in the blueberries. Use frozen ones straight from the freezer.
Divide the batter among the cups, which will be quite full, and sprinkle the tops with coarse sugar.
Bake until golden and a toothpick in the middle comes out clean, 20 to 24 minutes. Cool in the tin for 5 minutes, then move them to a rack.
Notes from the source
Thawed berries streak the batter purple, so keep frozen ones frozen. They keep 2 days covered, or freeze them for up to a month.