Blueberry Muffins

Ingredients

• 2 cups all-purpose flour (plain flour), 250 g, plus 1 tbsp for the berries
• ¾ cup granulated sugar, 150 g
• 2 tsp baking powder
• ½ tsp fine salt
• ½ cup unsalted butter, 113 g, melted and slightly cooled
• 2 large eggs, at room temperature
• ¾ cup whole milk, 180 ml
• 2 tsp vanilla extract
• 1 ½ cups fresh or frozen blueberries, 225 g
• 2 tbsp coarse or turbinado sugar, for the tops

Instructions

1. Heat the oven to 425°F (220°C, or 200°C (390°F) fan, gas mark 7). Line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. In another bowl, whisk the melted butter, eggs, milk and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
5. Toss the blueberries with 1 tablespoon of flour and fold them gently into the batter.
6. Divide the batter between the liners, filling them to the top. Sprinkle with the coarse sugar.
7. Bake for 5 minutes, then, without opening the door, reduce the temperature to 350°F (180°C, or 160°C (320°F) fan, gas mark 4) and bake for 15 to 18 minutes more, until golden and a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack.