A couple of days ago I bought some frozen blueberries. I usually prefer to use fresh fruit for my treats, but I had to give them a chance! I didn’t have in mind what to do with them, but yesterday I decided to make some muffins for morning breakfast. It literally took me 10 minutes to make them (plus 20 to bake) and the result was a moist, soft, fluffy consistency I really loved!
– 6 tablespoons unsalted butter, room temperature, plus more for tins
– 3 cups plus 2 tablespoons all-purpose flour
– 3 teaspoons baking powder
– 1 teaspoon salt
– 1 1/4 cups sugar, plus more for sprinkling
– 1 large egg
– 2 large egg yolks
– 1 teaspoon pure vanilla extract
– 1 cup milk
– 1 3/4 cups blueberries
- Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely