Blueberry Muffin Recipe

Directions

• Preheat and Prep: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or generously grease the cavities with non-stick spray.
• Coat the Berries (Crucial Step): In a small bowl, toss the blueberries with the 1 tablespoon of all-purpose flour until they are evenly coated. Set aside.
• Whisk the Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of flour, granulated sugar, brown sugar, baking powder, and sea salt until completely combined and free of lumps.
• Combine the Wet Ingredients: In a separate medium bowl, vigorously whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
• Fold the Batter: Pour the wet ingredients into the dry ingredients. Using a silicone spatula, gently fold the mixture together until just combined. Do not overmix; a few lumps and streaks of flour are perfectly fine!
• Add the Berries: Gently fold the flour-coated blueberries into the batter, taking care not to crush them.
• Fill the Tins: Divide the batter evenly among the 12 muffin cups, filling each all the way to the top. Sprinkle the coarse turbinado sugar generously over the top of each muffin.
• Bake to Perfection: Bake in the preheated 400°F oven for exactly 5 minutes. Then, keeping the oven door closed, reduce the oven temperature to 375°F (190°C) and continue to bake for another 13 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve your stunning Blueberry Muffins warm!