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


  1. 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.
  2. In a separate bowl, blend the milk, egg, and vanilla extract.
  3. 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.
  4. 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.
  5. Divide the batter evenly among 12 muffin cups. Bake until the top of a muffin springs back when lightly pressed, 18–20 minutes.
  6. Let the muffins cool in the pans on wire racks for 5 minutes. Remove them from the pans to finish cooling.

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