Blueberry Muffins

These bakery-style muffins achieve the perfect tender crumb while keeping blueberries evenly distributed.

Ingredients

• 320g all-purpose flour
• 150g sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 120ml vegetable oil
• 1 large egg
• 250ml milk
• 1 tsp vanilla extract
• 200g fresh blueberries
• 1 tbsp flour (for coating berries)
• Coarse sugar for topping

Method

Prepare

1. Preheat oven to 375°F, line muffin tin.
2. Toss blueberries with 1 tbsp flour to prevent sinking.

Mix batter

1. Combine dry ingredients in large bowl.
2. Whisk wet ingredients in separate bowl.
3. Pour wet into dry, fold gently just until combined - don't overmix.
4. Fold in floured blueberries.

Bake

1. Divide batter among muffin cups, filling 2/3 full.
2. Sprinkle tops with coarse sugar.
3. Bake 25-30 minutes until golden and toothpick comes out clean.
4. Cool in pan 5 minutes before transferring.

Key techniques

• Don't overmix - lumpy batter makes tender muffins
• Coating berries in flour prevents them from sinking
• High initial heat creates the characteristic muffin dome

Fresh vs. frozen

Fresh berries work best, but frozen can be used without thawing - just add 2-3 minutes to baking time.

These muffins capture the essence of summer blueberries in every bite.