Blueberry Muffins

Ingredients

3 cups all-purpose flour
1/2 cup all-purpose flour (for coating blueberries)
3 1/2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 tsp coriander
260 g sugar
7 tablespoons melted butter
6 tbsp melted margarine
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
4 tbsp condensed milk
2 cups frozen blueberries

Cooking Instructions

SERVES 8-12

Preheat your oven to 375°F. Line a muffin pan with muffin liners or spray with non-stick spray.
Sift together flour, baking powder, salt, and ground coriander in a bowl and set aside.
In a large bowl, whisk together butter, eggs, and milk until well combined. Add in lemon juice, vanilla extract, and sugar, and mix again until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Rest the batter for 5 minutes. Meanwhile, toss the frozen blueberries in 1/2 cup of flour until evenly coated.
Gently fold the blueberries into the batter, being careful not to overwork the mixture.
Use an ice cream scoop to divide the batter evenly into the muffin pan. Sprinkle crumbled cookies or sugar over the top if desired.
Bake for 10 minutes at 400°F, then reduce the temperature to 350°F and bake for an additional 20-25 minutes. Use a toothpick to check doneness—when it comes out clean, they’re ready.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

TIP

As soon as the muffins come out of the oven, immediately cover them with a damp kitchen towel. This will help keep the muffin tops soft and tender for a perfect bite every time.