Blueberry muffins suit breakfast, a lunchbox or an afternoon coffee break. This version uses melted butter and a simple wet-and-dry mixing method. The key is to stop stirring while the batter is still a little lumpy, rather than trying to beat it perfectly smooth.
12 muffins · Prep: 15 minutes · Cook/bake: about 22 minutes · Rest/chill: 5 minutes · Total: about 42 minutes
Ingredients
- 240 g (2 cups, spooned and leveled) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 240 ml (1 cup) milk
- 115 g (½ cup) unsalted butter, melted and cooled until lukewarm
- 1 large egg
- 1 tsp vanilla extract
- 150 g (1 cup) blueberries, fresh or frozen
Instructions
- Heat the oven to 200°C / 400°F, conventional heat. Line a standard 12-cup muffin tin with paper cases.
- Whisk together the flour, sugar, baking powder and salt in a large bowl.
- In another bowl, whisk the milk, lukewarm melted butter, egg and vanilla. The butter should not be hot when added to the egg.
- Pour the wet ingredients into the dry ingredients and fold just until no dry pockets remain. Gently fold in the blueberries; do not thaw frozen berries first. Avoid overmixing.
- Divide the batter evenly among the 12 cases, filling them about three-quarters full. Bake for 18–22 minutes, until golden and a skewer inserted into the crumb comes out without wet batter; avoid piercing a blueberry when checking. Frozen berries may require a few extra minutes.
- Leave in the tin for 5 minutes, then move the muffins to a wire rack to finish cooling.
How to keep blueberry muffins tender
Weigh the flour if possible, or spoon it into the cup and level it rather than packing it down. Once the wet and dry mixtures meet, use a spatula and as few folds as necessary. Small lumps are fine. Cool completely before storing, and freeze extra muffins once cool if you want to keep them longer.
Contains wheat, milk and egg. Do not taste raw batter. Check ingredient labels for additional allergens.
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