Very Blueberry Muffin

Based on Chow’s recipe of the same name


  • 1 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ¾ cup granulated sugar, plus 2 teaspoons for sprinkling
  • 8 Tbsp unsalted butter (1 stick), melted
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 2 cups fresh or frozen blueberries


  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Place cupcake liners in a 12-well muffin pan; alternatively, butter the muffin wells. Set the pan aside.
  3. Whisk together flour, baking powder, and salt in a large bowl to break up lumps and aerate the mixture; set aside.
  4. Whisk together 3/4 cup of the sugar, butter, cream, eggs, and vanilla extract in a medium bowl until smooth.
  5. Add sugar mixture and blueberries to flour mixture and stir with a wooden spoon until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
  6. Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top.
  7. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
  8. Let the muffins cool in the pan on a wire rack for 5 minutes.
  9. Remove from the pan and serve.


  • Salt is reduced from original recipe because of comments made about too much kosher salt

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