Soft Blueberry Muffins

Steps

1. 1.

   1.

   Heat The Oven** Heat oven to 220°C (425°F). Line a 12-cup muffin tin with papers or grease well. High heat first helps the soft blueberry muffins dome up.

2. 2.

   Mix Dry Ingredients

   Whisk 250 g flour, sugar, baking powder, and salt in a large bowl. Make a well in the centre.

3. 3.

   Add Wet Ingredients

   Whisk egg, milk, oil, and vanilla in a jug. Pour into the well. Stir with a fork until just combined. Lumps are fine. Overmixing makes tough muffins.

4. 4.

   Fold In Berries

   Toss blueberries with 1 tbsp flour. Fold into batter gently. Frozen berries go in frozen. Divide batter among cups, filling almost to the top. Sprinkle a little sugar on each if you want a crunchy lid.

5. 5.

   Bake Soft Blueberry Muffins

   Bake 5 minutes at 220°C (425°F), then lower to 190°C (375°F) without opening the door. Bake 15–17 minutes more until tops are golden and a toothpick comes out clean or with a few moist crumbs.

6. 6.

   Cool On A Rack

   Sit in the tin 5 minutes, then move to a wire rack. Leaving them in the hot pan steams the bottoms soft. Cool at least 10 minutes before eating.