Ingredients:
2 cups all purpose flour (280 g)
1/2 tsp salt (3 g)
2 tsp baking powder (8 g)
8 tbsp unsalted butter (120 g), soften
1-1/4 cups plus 1 tbsp sugar (280 g plus 1 tbsp)
2 large eggs
1/2 cup whole milk (125 g)
2 cups blueberries, rinsed and picked over (250 g)
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Preparation:
Heat oven to 190 degree celsius. Grease muffin cups. Sift together the flour, salt, and baking powder.
Cream the butter and 1-1/4 cups sugar in a large bowl, until light. Add the eggs one at a time, beating well after each addition. Add to the flour mixture alternately with milk, beating just until smooth.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries
Fill the muffin cups with batter. Sprinkle the remaining tablespoon of sugar over the tops of muffins. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 30 minutes before removing from the pan.
Store, uncovered, or the muffins will be too moist the second day.
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