SMALL-BATCH BLUEBERRY MUFFINS

Steps:

• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/2 cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
• Using clean hands, mash 3/4 cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
• At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
• Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
• Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
• When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.