Blueberry Muffins

Tender, sweet, and loaded with juicy berries. Topped with sparkly coarse sugar for that bakery-window magic.

Ingredients

2 cups all-purpose flour (240 g)
- White whole wheat flour — 1:1 Slightly denser texture, nuttier flavor; higher fiber
2 tsp baking powder (10 g)
1 tsp salt (6 g)
8 oz fresh blueberries (227 g)
¾ cup granulated sugar (150 g)
½ cup unsalted butter, melted (113 g)
- Vegetable oil — ½ cup Keeps muffins softer longer; less buttery flavor
2 large eggs (100 g)
2 tsp vanilla extract (8 g)
¾ cup whole milk (183 g)
- 2% milk — ¾ cup Works in a pinch; slightly less rich crumb; lower calorie
- ½ cup milk + ¼ cup sour cream — stirred together Even more tender crumb with a subtle tang; similar calorie
Coarse sugar for topping

Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a small bowl, toss the blueberries with about a tablespoon of the dry mixture. This helps prevent them from sinking in the batter.
In a large bowl, beat the sugar, melted butter, and eggs together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla.
Add the flour mixture in three parts, alternating with half of the milk between flour additions (dry, milk, dry, milk, dry). Mix until just combined.
Fold in the blueberries.
Divide the batter among the lined cups — they will be full. Scatter a few extra blueberries on top and sprinkle with coarse sugar.
Bake for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

Weigh the flour. Too much flour is the most common cause of dry, dense muffins. If you don't have a scale, fluff the flour, spoon it into the measuring cup, and level it off with a knife.
Use room-temperature eggs and milk. Set them out 30 to 60 minutes before baking. Room-temperature ingredients incorporate more easily and produce a more even crumb.
Don't overmix the batter. Over-developing the gluten leads to tough muffins. Mix until the dry ingredients are just incorporated.
Frozen blueberries work great. Use them straight from the freezer — don't thaw them first, or they'll bleed into the batter.

Nutrition from source · Per serving (based on 12 muffins)

Conservative 13% moisture loss during baking. 12 muffins at ~75 g each.