Blueberry Muffins

A good blueberry muffin is tender inside with a slightly crisp, sugary top and berries in every bite. This one-bowl version gets you there without a mixer or any fuss.

The two rules are simple: do not overmix the batter, and coat the berries in flour so they stay suspended. Start the oven hot for that classic domed top.

Ingredients

• 2 cups flour
• 3/4 cup sugar, plus 1 tbsp for the tops
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cup milk
• 1/2 cup neutral oil
• 1 tsp vanilla extract
• 1.5 cups blueberries

Instructions

1. Heat the oven to 400F (200C) and line a 12-cup muffin tin.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk the eggs, milk, oil, and vanilla until combined.
4. Pour the wet ingredients into the dry and stir just until no flour streaks remain.
5. Toss the blueberries with a spoonful of the flour mixture, then fold them in gently.
6. Divide the batter among the cups and sprinkle the tops with the extra sugar.
7. Bake for 20 to 22 minutes until golden and a toothpick comes out clean.

Equipment

• 12-cup muffin tin
• Mixing bowls