Blueberry Muffins

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Line a 12-cup muffin tin with paper muffin liners, pushing each liner gently into place so it sits flat inside each cup.

Step 3

Pour 2 cups flour, 0.75 cup sugar, 2.5 teaspoons baking powder, and 0.5 teaspoon salt into a medium bowl.

Step 4

Whisk these dry ingredients together until uniform in color, about 15 seconds.

Step 5

Crack 2 eggs into a separate medium bowl, then pour in 1 cup milk and 4 tablespoons melted butter.

Step 6

Whisk the wet ingredients together until the mixture is uniform and smooth, about 20 seconds.

Step 7

Pour the wet ingredients into the bowl with dry ingredients, then stir with a rubber spatula until just combined and no white flour streaks remain; do not overmix.

Step 8

Add 1.5 cups blueberries to the batter and fold them in gently using the spatula with 5–6 lifting motions; some berries will break slightly, which is fine.

Step 9

Divide the batter evenly among the 12 lined cups, filling each about three-quarters full using a spoon or ice-cream scoop.

Step 10

Place the muffin tin in the preheated 400°F oven and bake until the tops are deep golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs, 18–22 minutes.

Step 11

Remove the muffin tin from the oven using oven mitts and let the muffins cool in the tin for 5 minutes.

Step 12

Lift each muffin out of the tin by gently pulling the paper liner and place on a wire rack or plate to cool further before serving.