Blueberry muffins are one of my favourtite things to start the morning with.
I find it weird to proclaim that the best blueberry muffins I've ever tasted were from a doughnut shop, but I will! The best Blueberry Muffins I've ever tasted (until my homemade version) came from Dunkin Donuts Yes it's off to make the donuts!
I've charged the flavours by adding vanilla seeds to this, the vanilla and blueberry marry perfectly! These sweet, buttery muffins have a cake like texture. Now fresh blueberries are best but if they are not in season you can use frozen. If you have only frozen berries, stir them into the batter without thawing, or their dark juice will turn the muffins a ghoulish haze of purple.
You can substitute the blueberries for chocolate chips for a great chocolate start to the morning!
Blueberry Muffins
280g plain flour
200g sugar
2 1/2 tsp. baking powder
1/4 tsp baking soda
1/2 tsp salt
250ml milk
1 vanilla bean, split in half lengthwise seeds scraped out
125g unsalted butter, melted and cooled
2 eggs
250g blueberries
2 tbs demerera sugar
Preheat an oven to 200ºC. Butter or line the cups of a muffin tin with paper.
In a bowl, stir together dry ingredients to combine and reserve.
In another bowl, whisk together the milk, butter, eggs & vanilla seeds until combined. Add the dry ingredients and stir just until blended. Do not over mix as the muffins will not take on the crumbly texture. Add the blueberries and stir just until incorporated.
Spoon the batter into the prepared muffin tin, filling each about two-thirds full. Sprinkle with the demerea sugar.
Bake until a toothpick inserted into the centre of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan.
