Blueberry Muffins

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 431
• Protein: 7 g
• Carbs: 61 g
• Fat: 17 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 100 g White sugar
• 133.3 g Blueberry ( fresh or frozen )
• 66.7 g Minimum butter sweet ( melted )
• 100 ml Whole milk
• 1.3 piece Egg ( room temperature )
• 6.7 g Baking powder
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt

Instructions

1. Dry ingredients prep

   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. Wet ingredients

   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. Mixing the batter

   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. Folding the berries

   Add the blueberries gently so as not to crush them, otherwise the batter will turn blue. Fill the molds three-quarters full.

5. Baking

   Bake for 20 to 25 minutes. The top should be well domed, golden, and firm to the touch.

Chef's tips

• Don't overmix the batter, lumps are your friends for texture.
• If using frozen blueberries, do not thaw them before folding them in.

Storage

Store for 3 days in an airtight container at room temperature.