Ingredients
- 3 cups / 15 oz all purpose flour
- ¾ cup / 5.25 oz granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups blueberries
- 4 eggs
- ¾ cup / 6 oz / 1 ½ sticks unsalted butter, melted and then slightly cooled
- 1 teaspoon vanilla extract
- 1 cup (8 fl oz) buttermilk
Preparation
Prepare to bake. Preheat the oven to 350. Line a standard 12 cup muffin tin w paper liners or grease them with butter.
Combine the dry ingredients and berries. Measure the flour, sugar, baking powder, baking soda, and salt and dump into a biggish bowl with high sides. Whisk to combine. Add the blueberries, toss to combine, coat the berries, and then make a well in the center like you were going to make pasta.
Combine the wet ingredients, add them to the dry ones. Lightly whisk the eggs with the melted butter and vanilla, then pour the mixture into the well. Evenly distribute the buttermilk around the outside edges of the dry ingredients.
Mix the batter. Using your hands, pull the dry ingredients into the wet ones. Use big, slow, circular strokes and scrape the bottom and sides with each motion. Stop as soon as the the wet ingredients are incorporated. DON’T OVERMIX. The delicate texture of this batter depends on minimal mixing (you could even have some small patches of flour visible — don’t worry, that’ll get fixed when you bake).
Bake. Scoop the batter into the tin. Filling each cup about ¾’s of the way up. Bake for 45 minutes, rotating your tin ½ through the baking process. The muffins should be golden brown and nicely domed (not nicely doomed, which is different, and frankly, a little weird). If you stick a toothpick in, it should come out clean.
*Recipe from Grand Central Bakery cookbook
