Blueberry Muffins
Recipe
Prep: 10 minutes
Cook: 20 minutes
Makes: About 20 muffins
I highly recommend using a scale to weigh ingredients for this recipe
400 grams flour (3 1/3 cups)
400 grams milk ( 1 3/4 cups)
200 grams eggs (about 4)
200 grams butter, room temperature (1 stick plus 6 tbsp butter)
1 teaspoon vanilla
1 teaspoon salt
213 grams brown sugar (1 cup)
3 1/4 teaspoons baking powder
11 ounce container blueberries
2 tablespoons sparkling sugar for topping, optional
Preheat oven to 375 and line a muffin tin with cupcake liners
Cream together the butter and sugar for 3-4 minutes. Add the eggs, one at a time, stirring until just combined. Add in vanilla.
Sift together flour, salt and baking powder. Fold into the wet mixture until just combined, making sure to not over mix.
Mash half the blueberries. Fold into batter and add remaining blueberries.
Fill the cupcake liners with batter about 3/4 of the way full. Sprinkle with sparkling sugar.
Bake 20 minutes. Allow to cool 15 minutes before removing from pan.