-
1
Reserve 1/2 teaspoon flour. In a medium bowl, stir remaining flour with baking powder and salt. Set aside.
-
2
In a separate large bowl, stir remaining ingredients, except reserved flour, blueberries and cane sugar. Add flour mixture and gently whisk until just moistened, should only be 8 to 12 stirs. You want to see a few floury streaks and many small lumps. This is the key to good, soft muffins.
-
3
In a small bowl, mix reserved 1/2 teaspoon flour with blueberries. Fold into the batter gently, making sure to not mix it more. Cover and refrigerate for 1 hour. Do not skip this step. It helps make them nice and domed.
-
4
Once chilled, heat oven to 450u00b0F and generously spray a muffin pan with cooking spray. Use a large ice cream scoop (I like one that is spring loaded) and scoop batter into muffin cavities. They will be almost full, which is okay. Sprinkle tops with cane sugar.
-
5
Bake for 5 minutes. Turn down heat to 375u00b0F and bake another 15-16 minutes until outside is golden brown and a toothpick inserted in the center comes out clean.
-
6
Once cooked, cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely before serving. I like to flip mine upside down so the bottoms don't get soggy. Devour!
-
7
Notes:
-
8
Please weigh your flour to ensure accurate results.
-
9
Full fat products will give you a lot more flavor. I highly recommend using them or the muffins won't taste the same
-
10
As with most baked goods, these taste better when they have cooled completely for a few hours!
-
11
To make gluten-free, use 2 cups gluten-free flour (212g) and keep the rest the same!
