Blueberry Muffins

Ingredients

• 2 cups (240 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 2 large eggs
• 3/4 cup (180 ml) whole milk
• 1/2 cup neutral oil
• 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 1 1/2 cups (225 g) fresh blueberries, rinsed and thoroughly dried
• 1 tablespoon granulated sugar, for the tops

Method

1. 1

   Step 1. Allow about 1 hour, including 20–24 minutes baking and 20 minutes cooling. Use a standard 12-cup muffin pan, paper liners, two bowls and a rack. Heat the oven to 375°F and line every cup. Makes 12 standard muffins. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Whisk the flour, 3/4 cup sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, oil and vanilla in a second bowl.

3. 3

   Step 3. Add the wet mixture to the dry and fold gently until nearly combined. Add the blueberries and fold only until no dry pockets remain. Avoid crushing the berries or beating the batter smooth. Do not taste raw batter.

4. 4

   Step 4. Divide batter evenly among the lined cups, about three-quarters full. Sprinkle the tablespoon sugar evenly over all 12 tops.

5. 5

   Step 5. Bake on the center rack for 20–24 minutes, until the tops spring back lightly and a skewer pushed into a berry-free patch comes out without wet batter.

6. 6

   Step 6. Cool in the pan for 5 minutes. Lift onto a rack and cool another 15 minutes before eating; berries remain hot after the crust cools.