Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (120ml) whole milk
  • 0.33 cup (75ml) melted unsalted butter
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh blueberries
  • 1 tbsp (12g) coarse turbinado sugar

Instructions:

  1. Preheat your oven to 400°F (204°C). Line a 24 count mini muffin tin with paper liners. Note: Ensure the oven is fully heated before the tins go in for the best rise.
  2. Whisk the all purpose flour, granulated sugar, baking powder, and salt in a large bowl. Whisk until no lumps remain to ensure the leavening is evenly spread.
  3. Make a well in the center of the dry ingredients. Pour in the whole milk, melted unsalted butter, egg, and vanilla extract.
  4. Gently fold the mixture together with a spatula. Stop as soon as the flour streaks just disappear. Note: A few small lumps are totally fine and actually help the texture.
  5. Toss the fresh blueberries in a pinch of flour in a small separate bowl. Gently fold them into the batter.
  6. Fill each muffin liner about 3/4 full.
  7. Sprinkle the tops with coarse turbinado sugar.
  8. Bake for 10–15 minutes until the tops spring back when touched and a toothpick comes out clean.