Blueberry Muffins
Takes about 45 minutes
- All-Purpose Flour
- Sugar
- Baking Powder
- Salt
- Baking Soda
- Ground Coriander Seed
- Nutmeg, grated
- Butter, in 1/2-inch cubes
- Milk
- Eggs, cold
- Vanilla Extract
- Blueberries
- Adjust oven rack to middle position and preheat oven to 350°F.
- Prepare a nonstick muffin pan by greasing it lightly.
- Combine flour, sugar, baking powder, salt, baking soda, coriander, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment.
- Mix at low speed to form a mealy powder, about 2 minutes.
- Add milk, eggs, and vanilla, mixing briefly to form a thick batter.
- Drop a heaping tablespoonful (28 grams) of plain dough into the bottom of each muffin cup.
- Fold blueberries into remaining dough, which will be extremely stiff.
- Divide evenly between each cup.
- Bake until muffins are puffed and firm, about 25 minutes.
| Preheat oven to 350°F | Bake 25 min | |||||
All-Purpose Flour | Mix low for 2 min | Mix low to batter | Drop pan bottoms | Fold gently | Fill tray | |
Sugar | ||||||
Baking Powder | ||||||
Salt | ||||||
Baking Soda | ||||||
Ground Coriander Seed | ||||||
Nutmeg, grated | ||||||
Butter | ||||||
Milk | ||||||
Eggs | ||||||
Vanilla Extract | ||||||
Blueberries | ||||||