Name: French Blueberry Muffins (Muffins aux Myrtilles)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: French
Ingredients: 1.75 cups All-purpose flour; 0.75 cup Granulated sugar; 2 teaspoons Baking powder; 0.5 teaspoon Salt; 1 Large egg; 0.75 cup Whole milk; 0.5 cup Unsalted butter, melted and cooled; 1 teaspoon Vanilla extract; 1.5 cups Fresh blueberries; 1 teaspoon Lemon zest; 1 tablespoon Turbinado sugar (optional, for topping)

French muffins, while sharing similarities with their American counterparts, often feature a slightly less sweet profile and a wonderfully tender crumb, embodying the French appreciation for delicate pastries. These "Muffins aux Myrtilles" are a cherished classic, perfect for a "goûter" (afternoon snack) or a delightful breakfast, celebrating the simple joy of fresh blueberries with a hint of lemon.

Instructions

1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3
In a separate medium bowl, whisk the large egg, whole milk, melted and cooled unsalted butter, and vanilla extract until smooth.
4
Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon just until combined. A few lumps are fine; do not overmix.
5
Gently fold in the fresh blueberries and lemon zest until evenly distributed throughout the batter.
6
Divide the batter evenly among the 12 prepared muffin cups. If desired, sprinkle the tops with turbinado sugar for a crunchy topping.
7
Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8
Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Chef's Tips

•Do not overmix the batter; overmixing develops gluten, leading to tough muffins. A few lumps are perfectly acceptable.
•If using frozen blueberries, do not thaw them. Toss them directly into the batter to prevent them from sinking to the bottom.
•For an extra burst of flavor, you can gently toss the blueberries with a tablespoon of flour before adding them to the batter; this helps prevent them from sinking.