Blueberry Muffins
Ingredients
- 166.7 gWheat flour (sifted)
- 100 gWhite sugar
- 133.3 gBlueberry (fresh or frozen)
- 66.7 gUnsalted butter (melted)
- 100 mlWhole milk
- 1.3 pcEgg (room temperature)
- 6.7 gBaking powder
- 0.7 tspVanilla extract
- 0.7 pinchGray sea salt
Method
A golden crust that cracks under the teeth and a soft heart where blueberries burst. The smell of melted butter and warm vanilla fills the room right out of the oven.
- 1
Preheat the oven to 200°C. In a mixing bowl, combine flour, sugar, baking powder, and a pinch of salt. The mixture must be homogeneous.
- 2
In another bowl, whisk eggs with whole milk and vanilla extract. Melt the butter and stir it in, making sure it's not scalding hot.
- 3
Pour the wet ingredients over the dry ones. Mix roughly with a spatula. Do not overwork the batter: lumps are the secret to an airy muffin.
- 4
Add the blueberries gently so as not to crush them, otherwise the batter will turn blue. Fill the molds three-quarters full.
- 5
Bake for 20 to 25 minutes. The top should be well domed, golden, and firm to the touch.
Frequently asked questions
How do you get this dish right?
- Don't overmix the batter, lumps are your friends for texture.
- If using frozen blueberries, do not thaw them before folding them in.
How long does this dish keep?
Store for 3 days in an airtight container at room temperature.
