Bakery-Style Blueberry Muffins with Butter

What you need

• 250 g (2 cups) all-purpose flour
• 150 g (3/4 cup) granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine salt
• 2 large eggs, at room temperature
• 180 ml (3/4 cup) whole milk, at room temperature
• 100 g (7 tbsp) unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 225 g (1 1/2 cups) blueberries, fresh, or frozen and not thawed

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F). Line a 12-hole muffin tin with paper cases.

2. 2

   Whisk the flour, sugar, baking powder and salt in a large bowl.

3. 3

   In a jug, whisk the eggs, milk, melted butter and vanilla until smooth.

4. 4

   Toss the berries with a spoonful of the dry mix so they do not sink.

5. 5

   Pour the wet mixture into the dry and stir with a spatula just until no dry flour shows. Leave the lumps, since overmixing makes tough muffins.

6. 6

   Fold in all but a small handful of the berries with 3-4 strokes.

7. 7

   Spoon the batter into the cases, filling them about two-thirds full. Press the reserved berries into the tops.

8. 8

   Bake until the tops are golden and a toothpick comes out clean, 22-25 min.

9. 9

   Cool in the tin for 5 min, then move to a wire rack. Serve warm or at room temperature.

Imported from somewhatsimple.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.