Blueberry Buttermilk Muffins

Ingredients

• 2 cups all-purpose flour (250 g)
• 3/4 cup granulated sugar (150 g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup buttermilk (240 ml), at room temperature
• 2 large eggs, at room temperature
• 6 tablespoons unsalted butter (85 g), melted and cooled slightly
• 2 teaspoons vanilla extract
• 1 1/2 cups blueberries (200 g), fresh or frozen

Method

1. 01

   Heat a conventional oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners. If using fresh blueberries, rinse and dry them thoroughly. Keep frozen berries frozen until needed.

2. 02

   Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a second bowl, whisk the buttermilk, eggs, cooled melted butter, and vanilla until combined. The butter should feel lukewarm rather than hot.

3. 03

   Pour the wet mixture into the dry ingredients. Fold with a spatula just until only a few floury streaks remain. Fold in the blueberries, stopping as soon as the flour disappears. The batter will be thick and a little lumpy; beating it smooth can make the muffins tough.

4. 04

   Divide the batter evenly among the 12 cups, about three-quarters full. Bake for 20–25 minutes, or a few minutes longer with frozen berries, until the tops are golden and spring back lightly. A skewer inserted into the cake part of a center muffin should come out without wet batter; blueberry juice is fine.

5. 05

   Let the muffins sit in the tin for 5 minutes, then transfer to a rack for at least 5 minutes before eating. This recipe makes 12 muffins; the total time includes 10 minutes of cooling. Avoid leaving them in the hot tin for a long time, which can make the bottoms damp.

6. 06

   Cool completely before storing. Keep airtight at room temperature for up to 2 days, or freeze individually wrapped for up to 2 months. Thaw still wrapped, then warm briefly if desired. Frozen berries may streak the batter purple but do not need to be thawed.