Step by step

Method

5 steps

1. 1

   Heat the oven to 400°F. Line a 12-cup muffin tin. Whisk 2 cups flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ cup granulated sugar, and ¼ cup brown sugar in a big bowl.

2. 2

   In another bowl, whisk ⅓ cup oil or melted butter, 1 large egg, 1 cup milk, and 1 teaspoon vanilla. Toss 1½ cups blueberries with 1 tablespoon flour so they don't all sink.

3. 3

   Pour wet into dry and fold gently until you mostly don't see flour — a few small lumps are fine. Fold in the floured berries last. Don't beat the batter; tough muffins come from overmixing.

4. 4

   Fill liners nearly full and sprinkle coarse sugar on top if you like. Bake 5 minutes at 400°F, then drop to 375°F and bake 12–15 minutes more until the tops are domed and golden and a toothpick comes out clean (berry juice doesn't count as wet batter).

5. 5

   Cool in the tin 5 minutes, then move to a rack. You want tall muffins with juicy berry pockets and a tender crumb — not pale flat tops or dense rubbery middles.