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Classic Blueberry Muffins Recipe

Classic Blueberry Muffins Recipe
  • Category

    Breakfast Sweets

  • Cusine



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

12 ounces fresh blueberries

2 ounces sparkling sugar


Adjust oven rack to middle position and preheat to 350 degrees F . Prepare a nonstick or aluminum muffin pan by greasing lightly or lining with tinfoil or paper liners. Combine flour, sugar, baking powder, salt, baking soda, coriander, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a mealy powder, about 2 minutes. Add milk, eggs, and vanilla , mixing briefly to form a thick batter. Drop a heaping tablespoonful of plain dough into the bottom of each muffin cup. Fold blueberries into remaining dough, which will be extremely stiff. Divide evenly between each cup. If you like, top each muffin with sparkling sugar, about 1 teaspoon each or to taste. Bake until muffins are puffed and firm, about 25 minutes. Enjoy immediately and store leftovers in an airtight container for up to 1 day.