Hadn't made them for ages and got a brilliant idea this time around. That's my way of saying there was a bit of a problem but I think I have the solution. When I took them out of the pan, a few were just gooey with blueberries on the bottom. This may have had something to do with the fact that, instead of using the small blueberries I usually use for muffins, I used some really large ones simply because they had the most intense flavor. I think the problem would be solved though by setting aside about a third of the batter before adding blueberries to the rest of it and using this plain batter in the bottom of the muffin cups. Then you would put the regular batter on top and not end up with gooey blueberries on the bottom.
Whip up a batch today. While they're cooling off a bit, put the kettle on and make a pot of tea. Then come back and leave a comment!
2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg or mace
1 stick (4 ounces/113 grams) unsalted butter, room temperature
1/2 cup (3.5 ounces/99 grams) to 3/4 cup (5.25 ounces/149 grams) sugar
2 large eggs
2 teaspoons vanilla
3/4 cup (6 fluid ounces/177 ml) milk
Grated zest of 1 medium lemon (about 1 teaspoon)
1 1/2 cups (about 9 ounces) fresh blueberries
1 Preheat oven to 375F/190C/Gas5. Spray standard 12-cup muffin pan (that's bun tin to those of you in the UK) with cooking spray. In small bowl, whisk together flour, baking powder, salt and nutmeg.