Blueberry muffins

Ingredients

• 10 1/2 ozall-purpose flour
• 6 1/4 ozsuperfine sugar
• 3/4 tbspbaking powder
• 1/2 tspfine sea salt
• 2eggs, at room temperature
• 1 cupwhole milk
• 3/8 cupvegetable oil
• 2 tspvanilla extract
• 8 3/4 ozblueberries
• 2 tbspturbinado sugar, for the tops

Method

1. 1

   Heat the oven to 425°F and line a 12-hole muffin tin. Whisk the flour, superfine sugar, baking powder and salt in one bowl. In a pitcher, whisk the eggs, milk, oil and vanilla until smooth.

2. 2

   Pour the wet into the dry and fold with a spatula about ten times, until there is no dry flour left but the batter still looks lumpy. Fold in the blueberries with two more turns.

3. 3

   Divide the batter between the twelve holes, filling each almost to the top, and scatter the turbinado sugar over. Slide the pan into the hot oven.

4. 4

   Bake at 425°F for 5 minutes, then turn the oven down to 375°F without opening the door and bake for another 15 to 17 minutes, until a skewer comes out clean. Cool in the pan for 5 minutes before lifting them out.