Moist Blueberry Muffins (Print Version)
# Ingredients:
→ For the batter
01 -
120g butter, softened to room temperature
02 -
130g granulated sugar
03 -
1 packet vanilla sugar (or 1 teaspoon vanilla extract)
04 -
2 large eggs, at room temperature
05 -
300g all-purpose flour
06 -
1/2 packet baking powder (about 8g or 1.5 teaspoons)
07 -
100ml milk
08 -
A pinch of salt
→ For the filling
09 -
250g fresh blueberries, rinsed and gently patted dry
# Instructions:
01 -
Preheat your oven to 320°F (160°C) with fan/convection on. Line a 12-cup muffin tin with paper liners, or grease and flour the cups if you don't have liners.
02 -
In a large bowl, beat the softened butter with salt, sugar, and vanilla sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition until fully incorporated.
03 -
Sift the flour and baking powder together. Add to the butter mixture alternating with milk, beginning and ending with the dry ingredients. Mix just until you have a smooth batter. Gently fold in the blueberries, being careful not to crush them.
04 -
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Place in the middle rack of your preheated oven and bake for approximately 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
# Notes:
01 -
If using frozen blueberries, don't thaw them first. Instead, toss them in a tablespoon of flour before adding to the batter to prevent bleeding and sinking.
02 -
For an attractive presentation, reserve a few blueberries to place on top of each muffin before baking.