Blueberry Muffins

Steps

• Prep: Heat the oven to 200°C (400°F) and line a 12-cup muffin tin.
• Dry: Whisk the flour, sugar, baking powder, and salt together in a large bowl.
• Wet: Whisk the milk, oil, egg, and vanilla together in a separate bowl.
• Fruit: Toss the blueberries with a tablespoon of the dry mixture (taken from the bowl above) to coat.

  Tip: This coating slows the berries sinking to the bottom of each muffin as the batter bakes — the same trick used for chocolate chip banana bread.

• Combine: Pour the wet ingredients into the dry and fold with a spatula just until the flour disappears, then fold in the coated blueberries with a few more strokes.

  Tip: Stop as soon as you stop seeing dry flour. Lumps and streaks are correct here — smoothing them out is what overmixes the batter.

• Bake: Divide among the muffin cups, filling each nearly to the top, and bake until golden and a skewer comes out clean.
  ⏱ Start 20 min timer