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Blueberry Muffins
Tall, tender bakery-style muffins bursting with blueberries.
Ingredients
| Volume | Grams |
|---|---|
| 2 cups all-purpose flour | 240 g |
| 2 tsp baking powder | 8 g |
| 1/2 tsp table salt | 3 g |
| 1/2 cup unsalted butter, softened | 113 g |
| 1 cup granulated sugar | 198 g |
| 2 large eggs | 100 g |
| 1 tsp vanilla extract | 4.7 g |
| 1/2 cup milk | 114 g |
| 2 cups blueberries, fresh or frozen (not thawed) | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 375 °F and line the muffin pan with paper liners.
- Whisk the flour, baking powder and salt.
- Beat the butter and sugar until light, then beat in the eggs one at a time and the vanilla.
- Mix in the dry ingredients in two parts, alternating with the milk, just until combined. Fold in the blueberries.
- Divide among the cups (they'll be full) and sprinkle the tops with a little sugar.
- Bake 25–30 minutes, until golden and a toothpick comes out clean. Cool 5 minutes in the pan.
Tips
- Toss the berries with a spoonful of the flour so they don't sink.
- Frozen berries go in straight from the freezer to limit purple streaks.
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