Bakery-Style Blueberry Muffins

Method

1. 1

   Step 1

   Heat the oven to 425°F (220°C / Gas 7), with a rack in the center. Line a standard 12-cup muffin pan, with wells approximately 2¾ inches (7 cm) across, with paper liners.

2. 2

   Step 2

   In a large bowl, whisk together the flour, granulated sugar, baking powder and salt for about 30 seconds. Break up any lumps so the raising agent is evenly distributed.

3. 3

   Step 3

   In a separate medium bowl, whisk the oil, egg, milk and vanilla for about 30 seconds, until smooth and evenly combined. Scrape around the bowl to incorporate any streaks of egg.

4. 4

   Step 4

   Pour the wet ingredients into the dry ingredients and fold gently with a flexible spatula until only a few streaks of flour remain. Add the blueberries and fold just until the flour disappears; the batter should be thick and slightly lumpy, not beaten smooth.

5. 5

   Step 5

   Divide the batter evenly among the 12 liners, filling each about three-quarters full or slightly higher. Sprinkle each muffin with ½ tsp of the coarse sugar, distributing it across the exposed batter.

6. 6

   Step 6

   Bake for 5 minutes, then, without opening the door, reduce the oven temperature to 375°F (190°C / Gas 5). Bake for another 15–18 minutes, until the tops are domed and golden, spring back lightly when touched, and a skewer inserted into the crumb rather than a blueberry comes out without wet batter.

7. 7

   Step 7

   Let the muffins cool in the pan for 5 minutes so they firm up enough to handle. Transfer to a wire rack and cool for at least 15 minutes before serving; leaving them in the pan longer can make the bases damp.