Blueberry Muffins
v1.0
A short burst of high heat lifts these blueberry muffins into rounded, golden tops. Tossing dry berries with a little flour helps keep them distributed through the tender crumb.
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Equipment
- 12 cup muffin pan
- Paper liners
- Two mixing bowls
- Wire rack
Instructions
- 1
Heat the oven to 425 F. Line all 12 cups of a muffin pan with paper liners.
⏱ 5 min
- 2
Reserve 1 tablespoon of the flour. Whisk the remaining flour with the baking powder and salt.
⏱ 2 min
- 3
In a large bowl, whisk the melted butter with 3/4 cup sugar, eggs, yogurt, milk, and vanilla until smooth.
⏱ 3 min
- 4
Toss the dry blueberries with the reserved flour. Fold the dry ingredients into the wet ingredients until almost combined, then fold in the berries without crushing them.
⏱ 4 min
- 5
Divide the batter among the cups, filling them nearly to the top. Sprinkle with the remaining 2 tablespoons sugar.
⏱ 3 min
- 6
Bake for 5 minutes at 425 F, then reduce the oven to 375 F without opening the door. Bake 13 to 17 minutes more, until the tops are golden and spring back and a tester avoids the berries and comes out clean.
⏱ 20 min
- 7
Cool in the pan for 5 minutes, then move the muffins to a wire rack.
⏱ 10 min
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