Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1/2 cup (115g) melted unsalted butter, cooled slightly
  • 1 large egg (50g), room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh blueberries

Instructions:

  1. Preheat the oven to 400°F (200°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until no large clumps remain.
  2. Create a well in the center of the dry ingredients. Pour in the milk, melted butter, egg, and vanilla extract.
  3. Using a spatula, gently stir the mixture just until no more streaks of dry flour are visible. The batter should remain slightly lumpy to avoid over-mixing.
  4. Gently fold in the blueberries using a 'cut and turn' motion with the spatula to prevent the fruit from bleeding into the batter.
  5. Scoop the batter evenly into a lined 12-cup muffin tin, filling each cup approximately 3/4 full.
  6. Bake for 15–18 minutes until the tops spring back when lightly touched.