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Categories:Viewed: 41 - Published at: 6 years ago
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar, plus 2 teaspoons for sprinkling
- 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the muffin pan if needed
- 1/2 cup heavy cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups fresh or frozen blueberries
Method
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter.
- Set the pan aside.
- Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
- Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth.
- Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes.
- (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
- Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top.
- Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
- Let the muffins cool in the pan on a wire rack for 5 minutes.
- Remove from the pan and serve.
