blueberry muffins
Golden-brown on the outside, with a tender and moist crumb on the inside. The top of the muffin is sprinkled with a little turbinado sugar before baking for a crunchy texture.
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Servings
6
muffinsPrep time
20
minutesCooking time
20
minutes
Cook Mode
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Ingredients
4 tablespoons softened unsalted butter
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 cup whole milk
1 cup blueberries
2 tablespoons turbinado sugar, for topping
Directions
- Preheat the oven to 375F.
- Cream the butter and sugar until light and fluffy. Mix in the egg and vanilla.
- Sift the flour, salt, and baking soda and add to the butter mixture along with the milk. Mix until just combined- do not overmix.
- Crush 1/2 cup of the blueberries with a fork and mix into the batter with 1/2 cup of the remaining whole blueberries.
- Line a standard muffin tin with liners and fill to the top with batter. Sprinkle the turbinado sugar generously over the batter and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.