Ingredients

The following ingredients have 12 Servings
  • 2¾ cups pastry flour
  • 1¼ cups + 2 Tbsp sugar
  • 3½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 cup milk
  • 2 tsp vanilla extract
  • ½ cup unsalted butter, melted
  • 1½ cups fresh blueberries
  • 2 Tbsp unsalted butter (melted)
  • 3 Tbsp sanding sugar (or another coarse sugar, such as turbinado)

Instruction

  • Grease and flour jumbo muffin pan or line with paper liners; set pan aside.
  • Preheat oven to 400°F.
  • In a large bowl, sift together the flour, sugar, baking powder and salt; stir until well combined.
  • In a separate bowl, whisk together the eggs, milk, vanilla and melted butter.
  • Add the liquid mixture to the dry mixture; stir until just barely combined. (Note: Take care not to overmix the batter at this stage. The batter may look lumpy.)
  • Carefully fold the blueberries into the batter until well combined. (Tip: To prevent blueberries from sinking to the bottom of the muffins, toss the fresh berries in 1 Tbsp of flour before folding them ingto the batter.)
  • Fill each muffin liner just over ½ full. (Tip: Do not overfill or the muffins will overflow as they bake!)
  • Bake at 400°F for 20-30 minutes, or until a toothpick inserted into a muffin comes out mostly clean.
  • Let muffins cool for about 10 minutes.
  • For the Sugar Topping, brush tops of cooled muffins with the melted butter. Place sanding sugar in a shallow dish and dip tops of muffins into sugar.