Makes 12 muffins
- 2 cups plus 2 tablespoons all-purpose flour (divided use)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon grated nutmeg
- 3/4 cup whole or low-fat milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 1 1/2 cups fresh blueberries, washed and patted dry, or unthawed frozen blueberries
- Preheat the oven to 400°F. Spray muffin pans lightly with cooking spray or use paper liners to line them. Sift the 2 cups flour, the baking powder, salt, and nutmeg into a bowl and set aside.
- In a separate bowl, blend the milk, egg, and vanilla extract.
- In a stand mixer fitted with the paddle, cream together the butter and sugar until light and smooth in texture, 3–4 minutes. Add the flour mixture in 3 additions, alternating with the wet ingredients, mixing on low speed and scraping down the bowl with a rubber spatula as needed to blend the batter evenly. Increase the speed to medium and mix until the batter is very smooth, 2 minutes.
- In a bowl, scatter the 2 Tbsp flour over the berries and toss to coat them evenly. Working by hand with a wooden spoon or rubber spatula, fold the blueberries into the batter, working gently and just long enough to distribute the berries evenly.
- Divide the batter evenly among 12 muffin cups. Bake until the top of a muffin springs back when lightly pressed, 18–20 minutes.
- Let the muffins cool in the pans on wire racks for 5 minutes. Remove them from the pans to finish cooling.