Blueberry Muffins (from Martha Stewart)
Yields 12 muffins
You will need:
- 6 tbsp unsalted butter, plus more for the pan
- 3 cups + 2 tbsp of all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 1/4 cups sugar, plus more for sprinkling
- 1 egg and 2 egg yolks
- 1 cup milk (I used 1/2%)
- 2 tsp vanilla extract
- 1 3/4 cups blueberries
Preheat oven to 375 degrees, and butter your muffin pan (I used a 12 tin, although recipe states you could also use a 6-tin pan for large muffins). Combine flour, baking powder, and salt in a large bowl and set aside.
In an electric mixer with the paddle attachment, cream together butter and sugar on medium until smooth and fluffy. Add in vanilla, egg and egg yolks, beating well to combine. Turning your mixer down to the low setting, and alternate adding flour mixture and milk to the bowl. Be sure to start and end with the flour mixture. Finally, remove bowl from the mixer and gently fold in blueberries by hand. Distribute the batter to your muffin tins - we found it a bit easier to use an ice cream scoop to do this evenly. Each tin holds about 2 scoops worth of batter. Sprinkle the tops of muffins generously with additional sugar.
Bake for about 20-25 minutes, until edges are browned (and blueberries oozing!). Allow to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Enjoy your delicious (although a bit unhealthy) breakfast for the next week - I know I will!