Blueberry Muffin Recipe

Preheat and prepare pan

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and aerated.

In a medium bowl or large measuring cup, whisk the milk and egg until homogenous. Add the melted, slightly cooled butter and vanilla extract and whisk briefly to combine.

If using frozen blueberries, do not thaw them (to reduce bleeding) — toss the frozen berries with 1 tablespoon of the flour mixture (remove from the dry bowl before whisking) or a teaspoon of flour to coat lightly. If using fresh blueberries, pat dry with paper towels to remove excess moisture.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and, using a rubber spatula, stir gently just until the batter comes together. It's okay if there are a few streaks of flour — do not overmix or the muffins will be tough.

Fold the prepared blueberries into the batter gently until evenly distributed.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. For even muffins, use a 1/4-cup scoop or an ice cream scoop.

If using the optional topping: sprinkle turbinado or coarse sugar over the tops of the batter-filled cups for a crunchy finish. For a simple crumb, cut the cold butter into a small amount of extra flour and sugar to form crumbs and scatter a pinch on each muffin before baking.

Bake in the preheated 400°F (200°C) oven for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 12–15 minutes more, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs and the tops are golden.

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool for at least 10 minutes before serving. Serve warm or at room temperature.