When it comes to great muffins, no berry is better suited than the blueberry. It holds up to mixing well and its tangy sweet flavor is a nice complement to this rich, cake-like muffin. Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, Ten Speed Press, 2009.
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- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 1 teaspoon vanilla
- 3/4 cup unsalted butter 1-1/2 sticks, melted and slightly cooled
- 1 cup buttermilk
- 2 cups blueberries fresh or frozen (do not thaw)
Preheat the oven to 350°F. Line a muffin tin with paper liners, or lightly grease with butter.
Combine dry ingredients and berries.
Sift flour, sugar, baking powder and salt into a mixing bowl with high sides. Stir to combine and make a well in the center. Toss blueberries with dry ingredients to coat well.
Combine wet ingredients.
Lightly whisk eggs with vanilla and melted butter. Pour mixture into well and evenly distribute buttermilk around the edges.
Using your hand or a large spatula to pull dry ingredients from the side of the bowl and fold into wet, gently mix batter. Use big, slow circular strokes that scrape bottom of the bowl with each stroke. Stop as soon as wet ingredients are incorporated; the delicate texture of this batter is achieved through minimal mixing. (There will be some small visible flour patches, which is okay as they will be absorbed and disappear during the baking process.)
Scoop and bake muffins.
Spoon or scoop batter—it is relatively stiff—into the muffin tin filling each cup about three-quarters full. It will fall off in globs. Place on middle rack of oven and bake 45 minutes, rotating from front to back halfway through. When they are ready, the muffins will be golden brown and nicely domed. A skewer inserted in the center of one should come out clean.