Classic Blueberry Muffins

Let's Cook

1. Step 1.

   Toss the blueberries with ¼ cup of the flour in a small bowl, ensuring they are evenly coated. Let them sit at room temperature for 1 hour.

2. Step 2.

   While the blueberries sit, cream together the ¼ cup butter and ¼ cup sugar in a large bowl until light and fluffy. Beat in the beaten egg until well combined.

3. Step 3.

   In a separate bowl, whisk together the remaining 1¾ cups flour, 4 teaspoons baking powder, and ½ teaspoon salt.

4. Step 4.

   Stir the flour mixture and 1 cup milk into the butter mixture alternately, beginning and ending with the flour mixture, until just combined. Do not overmix.

5. Step 5.

   Gently fold the floured blueberries into the batter until evenly distributed.

6. Step 6.

   Scoop the batter into buttered muffin tins, filling each cup about two-thirds full. Bake in a preheated 425°F oven for 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.