Blueberry muffins recipe

  • 2 cups all purpose flour (280 g)
  • 1/2 tsp salt (3 g)
  • 2 tsp baking powder (8 g)
  • 8 tbsp unsalted butter (120 g), soften
  • 1-1/4 cups plus 1 tbsp sugar (280 g plus 1 tbsp)
  • 2 large eggs 
  • 1/2 cup whole milk (125 g)
  • 2 cups blueberries, rinsed and picked over (250 g)

  • Heat oven to 190 degree celsius. Grease muffin cups. Sift together the flour, salt, and baking powder.
  • Cream the butter and 1-1/4 cups sugar in a large bowl, until light. Add the eggs one at a time, beating well after each addition. Add to the flour mixture alternately with milk, beating just until smooth.
  • Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries
  • Fill the muffin cups with batter. Sprinkle the remaining tablespoon of sugar over the tops of muffins. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 30 minutes before removing from the pan.
  • Store, uncovered, or the muffins will be too moist the second day.