Blueberry Muffins

Makes 12 standard-sized muffins, takes about 45 minutes

• 340 g All-Purpose Flour
• 145 g Sugar
• 2 tsp Baking Powder
• ¾ tsp Salt
• ¼ tsp Baking Soda
• ¼ tsp Ground Coriander Seed
• ⅛ tsp Nutmeg, grated
• 6 oz (1½ sticks) Butter, in ½-inch cubes
• 115 g Milk
• 2 large Eggs, cold
• 2 tsp Vanilla Extract
• 12 oz Blueberries

1. Adjust oven rack to middle position and preheat oven to 350°F.
2. Prepare a nonstick muffin pan by greasing it lightly.
3. Combine flour, sugar, baking powder, salt, baking soda, coriander, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment.
4. Mix at low speed to form a mealy powder, about 2 minutes.
5. Add milk, eggs, and vanilla, mixing briefly to form a thick batter.
6. Drop a heaping tablespoonful (28 grams) of plain dough into the bottom of each muffin cup.
7. Fold blueberries into remaining dough, which will be extremely stiff.
8. Divide evenly between each cup.
9. Bake until muffins are puffed and firm, about 25 minutes.