Blueberry Muffins

Ingredients

• 0.5 cup unsalted butter – melted and cooled
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon kosher salt
• 1 cup granulated sugar
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups blueberries

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease. Melt the butter and let it cool slightly.
2. Measure the flour into a large bowl. Remove 1 tablespoon of the flour to a small bowl for the berries. Add the baking powder and salt to the large bowl and whisk to combine.
3. In a medium bowl, whisk the sugar, milk, eggs, and vanilla until smooth. Whisk in the melted butter until combined.
4. Pour the wet ingredients into the dry. Stir gently with a spatula until just combined; a few small lumps are fine. Do not overmix.
5. Add the blueberries to the reserved 1 tablespoon flour and toss to coat (if using frozen blueberries, do not thaw). Fold the berries into the batter with minimal strokes.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake until the tops are golden and a toothpick inserted in the center of a muffin (avoiding berries) comes out clean or with a few moist crumbs, 20–25 minutes, rotating the pan halfway.
8. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool 10–15 minutes before serving.