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Muffins — Half Dozen

Bakery-sized, not the sad kind. Flavour changes with what's good that week.

Makes

6 large muffins

Hands on

15 min

All in

40 min

Oven

180 °C (350 °F)

What you need

• 1½ cups (375 ml)all-purpose flour
• ½ cup (125 ml)granulated sugar
• 2 tsp (10 ml)baking powder
• ¼ tsp (1 ml)salt
• 1egg
• ½ cup (125 ml)milk
• ⅓ cup (80 ml)butter, melted
• 1 tsp (5 ml)vanilla
• 1 cup (250 ml)blueberries, fresh or frozen
• to finishcoarse sugar

How it goes

1. 1

   Heat the oven to 180 °C (350 °F). Paper-line 6 large muffin cups.

2. 2

   Whisk the flour, sugar, baking powder and salt in a big bowl.

3. 3

   In a second bowl, whisk the egg, milk, melted butter and vanilla.

4. 4

   Pour the wet into the dry and fold about ten times. Lumps are correct. A smooth muffin batter makes a tough muffin.

5. 5

   Fold the blueberries in last, in two or three strokes. If frozen, do not thaw them — they bleed.

6. 6

   Fill the cups right to the top and scatter coarse sugar over. Bake 20–24 minutes, until the domes crack and spring back.

A couple of things

• Filling the cups right to the top is what makes the tall cracked dome instead of a flat little cupcake.
• Swap the blueberries for the same volume of chopped apple and cinnamon, or banana and chocolate chips.

Contains : wheat, milk, eggs