The Most Perfect Blueberry Muffins

Using an electric mixer, beat the butter and sugar together until the mixture becomes light in color and fluffy in texture. Creaming the butter and sugar incorporates air into the mixture, creating small bubbles that will expand during baking, giving the cake its rise and a tender crumb.

Add the eggs to the mixture one at a time, beating well after each addition. Adding the eggs slowly helps maintain an emulsion, which is the even distribution of fat and liquid in the batter. This ensures a smooth and well-mixed batter that bakes evenly.

Fold the sifted dry ingredients into the wet mixture gently, often alternating with liquid ingredients like milk or buttermilk. The goal is to mix just enough to incorporate everything while maintaining the batter's airiness. For the last addition of dry ingredients, use a rubber spatula to fold until the last streak of flour disappears. Be cautious not to over-mix, as this can make the cake tough, but also ensure you mix enough for proper gluten development.

Mix the cake batter just enough to combine the ingredients without over-mixing. Over-mixing can lead to a tough cake, while under-mixing can result in poor structure and uneven baking. Aim for a smooth, consistent batter that still holds some air.

Take 40g of the blueberries and smash them with a fork until fully squished. Fold these smashed blueberries into the batter with a rubber spatula. Toss the remaining 60g of blueberries in a tablespoon of flour before adding them to the batter; this helps prevent them from sinking during baking. Save a few of these floured blueberries to place on top of the muffins for a decorative touch.

Tossing blueberries in flour helps to keep them evenly distributed throughout the batter instead of sinking to the bottom during baking.

Let the muffin batter rest at room temperature for an hour, covering it with a lid or a clean kitchen towel. Resting the batter allows the flour to absorb moisture evenly and the flavors to develop further. Halfway through the resting period, preheat the oven to 400°F with a rack positioned in the middle.

Using a large cookie scoop, evenly distribute the batter between the lined or greased muffin cavities. This ensures each muffin is uniform in size and bakes evenly.

Bake the muffins at 400°F for about 18 minutes. Check for doneness by inserting a toothpick or cake tester into the center of a muffin. It should come out clean with no loose crumbs attached. If the tester comes out clean, the muffins are done.