Blueberry Burst Muffins

1. Prepare the Oven and Muffin Pan

Begin by adjusting your oven rack to the middle position and preheating your oven to 350°F (180°C). Prepare a nonstick or aluminum muffin pan by lightly greasing it or lining it with tinfoil or paper liners.

2. Combine Dry Ingredients and Butter

In a stand mixer fitted with the paddle attachment, combine the all-purpose flour, sugar, baking powder, Diamond Crystal kosher salt, baking soda, ground coriander seed, grated nutmeg, and butter cubes. Mix on low speed for about 2 minutes until you achieve a mealy powder.

3. Add Wet Ingredients

Add the milk, cold eggs, and vanilla extract (if using) to the dry mixture. Mix briefly until a thick batter forms.

4. Layer the Batter

Drop a heaping tablespoonful of the plain batter into the bottom of each muffin cup, approximately 1 ounce (28g) per cup.

5. Fold in Blueberries

Gently fold the fresh blueberries into the remaining batter. The dough will be quite stiff, but this will help keep the berries evenly distributed throughout the muffins.

6. Fill Muffin Cups and Add Topping

Divide the blueberry batter evenly among the muffin cups, filling each one to the top. If desired, sprinkle about a teaspoon of sparkling sugar over each muffin.

7. Bake the Muffins

Bake the muffins in your preheated oven for about 25 minutes, until they are puffed and firm, with a lightly golden top.

8. Enjoy and Store

Enjoy your freshly baked Blueberry Burst Muffins immediately. If you have any leftovers, store them in an airtight container for up to one day to maintain their freshness.