Blueberry Muffins

Ingredients

• 2 and 1/2 cups + 2 Tablespoons (315g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (100g) packed brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (1 stick) unsalted butter (1 stick, melted)
• 2 large eggs (room temperature1)
• 1 cup (240mL) buttermilk2
• 1 teaspoon vanilla extract
• 1 and 1/2 cups frozen blueberries (do not thaw3)
• Coarse sugar for sprinkling (optional)

Instructions

1. 1

   Preheat oven to 400ºF (204ºC). Spray 16 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.

2. 2

   In a large bowl, toss together 2 and ½ cups of the flour, baking powder, baking soda, and salt. Set aside.

3. 3

   In a medium size bowl, whisk together the brown sugar, granulated sugar, and butter until smooth. Add the eggs, buttermilk, and vanilla extract and whisk again until everything is combined.

4. 4

   Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Set aside.

5. 5

   In a medium size bowl or a colander over the sink, toss the blueberries in the remaining 2 Tablespoons of flour. Carefully fold the blueberries into the muffin batter, being aware the purple color will spread a bit.

6. 6

   Spoon batter equally into prepared muffin pans. Place additional blueberries in the tops of the muffins if desired. Sprinkle each muffin with coarse sugar, if using. Bake muffins for 5 minutes, then reduce heat to 350ºF (177ºC) and bake for an additional 15-17 minutes until tops start to brown and a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.