Classic Blueberry Muffins Recipe

• 12 ounces all-purpose flour (2 1/3 cups; 340g)
• 5 1/4 ounces sugar (3/4 cup; 145g)
• 2 teaspoons (8g) baking powder
• 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground coriander seed
• 1/8 teaspoon grated nutmeg
• 6 ounces unsalted butter (1 1/2 sticks; 170g), cut into 1/2-inch cubes
• 4 ounces milk, any percentage (1/2 cup; 115g)
• 2 large eggs, cold
• 2 teaspoons (9ml) vanilla extract (optional)
• 12 ounces fresh blueberries (2 cups; 340g)
• 2 ounces sparkling sugar (1/3 cup; 55g) (optional)

1. Adjust oven rack to middle position and preheat to 350u0b0F (180u0b0C). Prepare a nonstick or aluminum muffin pan by greasing lightly or lining with tinfoil or paper liners. Combine flour, sugar, baking powder, salt, baking soda, coriander, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a mealy powder, about 2 minutes. Add milk, eggs, and vanilla (if using), mixing briefly to form a thick batter.
2. Drop a heaping tablespoonful (about 1 ounce, or 28g if you want to be mathematically precise) of plain dough into the bottom of each muffin cup. Fold blueberries into remaining dough, which will be extremely stiff. Divide evenly between each cup. If you like, top each muffin with sparkling sugar, about 1 teaspoon each or to taste. Bake until muffins are puffed and firm, about 25 minutes. Enjoy immediately and store leftovers in an airtight container for up to 1 day.

flour, sugar, baking powder, salt, baking soda, ground coriander seed, nutmeg, butter, milk, eggs, vanilla, blueberries, sparkling sugar

Taken from www.seriouseats.com/recipes/2016/07/classic-blueberry-muffin-recipe.html (may not work)