Josh Forisha

Blueberry Muffins

Makes 12 standard-sized muffins, takes about 45 minutes

  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.
Preheat oven to 350°F Bake 25 min
340 g All-Purpose Flour Mix low for 2 min Mix low to batter Drop pan bottoms Fold gently Fill tray
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
115 g Milk
2 large Eggs
2 tsp Vanilla Extract
12 oz Blueberries