Classic Blueberry Muffins
Tender, bakery-style muffins packed with fresh blueberries and finished with a sparkling sugar crust.
🍳 Cook: 25 min🍽️ Makes 12
Ingredients
| 340 g | all-purpose flour | |
| 145 g | sugar | |
| 2 tsp | 10 ml | baking powder |
| 3/4 tsp | 3.8 ml | Diamond Crystal kosher salt |
| 1/4 tsp | 1.3 ml | baking soda |
| 1/4 tsp | 1.3 ml | ground coriander seed |
| 1/8 tsp | 0.6 ml | grated nutmeg |
| 170 g | unsalted butter, cut into 1/2-inch cubes | |
| 115 g | milk, any percentage | |
| 2 | large eggs, cold | |
| 2 tsp | 10 ml | vanilla extract (optional) |
| 340 g | fresh blueberries | |
| 55 g | sparkling sugar (optional) |
Instructions
- Adjust the oven rack to the middle position and preheat to 350°F (180°C). Grease a nonstick or aluminum muffin pan lightly, or line it with foil or paper liners. Combine the flour, sugar, baking powder, salt, baking soda, coriander, nutmeg and butter in the bowl of a stand mixer fitted with the flat beater (paddle attachment). Mix on low speed to a mealy powder, about 2 minutes. Add the milk, eggs and vanilla (if using), mixing briefly to form a thick batter.
- Drop a heaping tablespoonful (about 1 oz / 28 g) of the plain batter into the bottom of each muffin cup. Fold the blueberries into the remaining, very stiff batter and divide it evenly between the cups. If you like, top each muffin with about 1 tsp sparkling sugar. Bake until the muffins are puffed and firm, about 25 minutes.
- Enjoy immediately and store any leftovers in an airtight container for up to 1 day.
- Note: for muffins that are golden on the bottom and perfectly round on top, be sure to use a nonstick pan.