Blueberry Muffins

Let's cook

1. 1

   Toss the berries in flour

   Coat the blueberries in 2 tablespoons of flour. This stops them sinking to the bottom of every muffin.

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   A dry coating gives the batter something to grip. It works, and it takes ten seconds.

2. 2

   Keep the batter thick

   Whisk the dry ingredients, then fold in the combined wet ingredients until just barely mixed. The batter should be thick enough to hold a spoon upright — thin batter spreads flat instead of doming.

3. 3

   Do not overmix

   Lumps are fine. Stirring until smooth develops gluten and gives you chewy, tough muffins.

4. 4

   Fill to the top

   Fold in the floured berries and fill the muffin cases right to the brim. Underfilled cases cannot produce a dome.

5. 5

   Start hot, then drop

   Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) without opening the door and bake 15 minutes more.

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   The initial blast of heat causes a rapid rise that sets the dome before the crumb firms up.

6. 6

   Cool briefly

   Sprinkle with demerara before baking, and cool 5 minutes in the tin before moving to a rack.

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