Blueberry Muffins
The textbook muffin-method muffin — barely mixed, tender, and full of whole berries.
Makes 12 muffins · Prep 15 min · Bake 20 min
Ingredients
Dry
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 1/2 tsp Baking powder
- 1/2 tsp Salt
Wet
- 1 cup Milk
- 1/2 cup Neutral oil
- 1 Egg
- 1 1/2 tsp Vanilla extract
Fruit
- 1 1/2 cups Blueberries, fresh or frozen
Instructions
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.
Tips
- Muffins came out dense with tunnels: Overmixed. The batter should still look a bit lumpy and rough right before it goes in the pan — a perfectly smooth muffin batter has already gone too far.
- Frozen berries: Use them straight from the freezer, not thawed, and expect the batter to tint slightly purple as it bakes — cosmetic only, and doesn't affect the texture.