Ingredients:

  • 2 cups (240g) All-Purpose Flour (spooned and leveled)
  • ½ cup (100g) Granulated Sugar (for batter)
  • 2 teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 2 Large Eggs (lightly beaten)
  • ¾ cup (180ml) Whole Milk (room temperature)
  • ⅓ cup (75g) Melted Unsalted Butter (cooled slightly)
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups (225g) Fresh or Frozen Blueberries
  • ¼ cup (50g) Granulated Sugar (for topping)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, the ½ cup of granulated sugar, baking powder, and salt. Create a well in the centre.
  3. In a separate bowl, whisk together the eggs, milk, cooled melted butter, and vanilla extract until just combined.
  4. Pour the wet ingredients into the well of the dry ingredients. Use a rubber spatula to mix just until the dry ingredients are moistened. A few lumps are perfectly fine; do not overmix.
  5. Gently fold in the blueberries using minimal strokes. Avoid crushing the berries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Sprinkle the remaining ¼ cup of granulated sugar evenly over the top of the batter in each cup to create the crunchy topping.
  8. Bake at 400°F (200°C) for 5 minutes. After 5 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for another 15–20 minutes, or until a skewer inserted into the centre comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.