Blueberry Muffins
Takes about 45 minutes
Muffin PanStand Mixer
12 oz Blueberries340 g All-Purpose Flour6 oz Unsalted Butter145 g Sugar115 g Whole Milk2 tsp Baking Powder2 tsp Vanilla Extract¾ tsp Salt2 Eggs, cold¼ tsp Baking Soda¼ tsp Ground CorianderPinch of Ground Nutmeg
- Adjust oven rack to middle position and preheat oven to 350°F.
- Prepare a nonstick muffin pan by greasing it lightly.
- Combine all-purpose flour, sugar, baking powder, salt, baking soda, ground coriander, ground nutmeg, and unsalted butter in the bowl of a stand mixer fitted with a paddle attachment.
- Mix at low speed to form a mealy powder, around 2 minutes.
- Add whole milk, eggs, and vanilla extract, mixing briefly to form a thick batter.
- Drop a heaping tablespoonful (28 g) 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 (350°F) | ||||||
| Prepare muffin pan | ||||||
| 340 g All-Purpose Flour | Mix low speed (2 min) | Mix to batter | Drop into muffin cups | Fold in | Divide between cups | Bake (25 min) |
| 145 g Sugar | ||||||
| 2 tsp Baking Powder | ||||||
| ¾ tsp Salt | ||||||
| ¼ tsp Baking Soda | ||||||
| ¼ tsp Ground Coriander | ||||||
| Pinch of Ground Nutmeg | ||||||
| 6 oz Unsalted Butter | ||||||
| 115 g Whole Milk | ||||||
| 2 Eggs, cold | ||||||
| 2 tsp Vanilla Extract | ||||||
| 12 oz Blueberries | ||||||