Classic Blueberry Muffins

Ingredients

• 12 ounces all-purpose flour
• 5 1/4 ounces sugar
• 2 teaspoons baking powder
• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground coriander seed
• 1/8 teaspoon grated nutmeg
• 6 ounces unsalted butter, cut into 1/2-inch cubes
• 4 ounces milk, any percentage
• 2 large eggs, cold
• 2 teaspoons vanilla extract, optional
• 12 ounces fresh blueberries
• 2 ounces sparkling sugar, optional

Directions

1. Set a rack in the center of the oven, then heat it to 350 degrees F (180 degrees C). Lightly grease a nonstick muffin pan, or an aluminum one, or line it with foil or paper liners.
2. Add the flour and sugar to the bowl of a stand mixer with the paddle in place, then add the baking powder, salt, and baking soda, followed by the coriander, nutmeg, and butter. Run the mixer on low until the mixture turns sandy and powdery, about 2 minutes. Pour in the milk, add the eggs, and include the vanilla if you’re using it; mix just until a thick batter comes together.
3. Before the berries join in, place a heaping tablespoonful of plain batter in the bottom of every muffin cup, about 1 ounce, or 28g for anyone inclined to weigh. Fold the blueberries through the rest of the batter; it will be very stiff. Portion that berry batter evenly among the cups. For the optional finish, scatter sparkling sugar over the muffins, using about 1 teaspoon on each, or adjust to taste.
4. Bake for about 25 minutes, until the muffins have risen and feel firm. Serve them right away, and keep any leftovers in an airtight container for up to 1 day.