Classic Blueberry Muffins

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F) and line a 12-cup muffin tin with paper liners or grease it well.

   Ca. 5 min.

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

   Ca. 2 min.

3. 3

   In a separate medium bowl, combine the lightly beaten eggs, whole milk, and cooled melted butter.

   Ca. 2 min.

4. 4

   Pour the wet ingredients into the bowl of dry ingredients.

   Ca. 1 min.

5. 5

   Gently fold the batter with a spatula just until it is combined; do not overmix.

   Ca. 1 min.

   Kokkens note: A few lumps in the batter are perfectly fine and will result in a more tender muffin.

6. 6

   Carefully fold in the blueberries.

   Ca. 1 min.

   Kokkens note: If using frozen blueberries, do not thaw them first to prevent the batter from turning purple.

7. 7

   Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

   Ca. 3 min.

8. 8

   Bake for 20-22 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

   Ca. 22 min.

9. 9

   Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

   Ca. 5 min.

   Kokkens note: This helps the muffins set and makes them easier to remove from the pan without breaking.

10. 10

    Allow the muffins to cool on the wire rack before serving.

    Ca. 10 min.