Ingredients:

  • 3 Large Eggs
  • 0.75 Cup Whole Milk
  • 95g All-Purpose Flour
  • 1 tbsp Granulated Sugar
  • 1 tsp Vanilla Bean Paste
  • 0.25 tsp Fine Sea Salt
  • 3 tbsp Unsalted Butter
  • 0.5 Cup Fresh Blueberries
  • 1 Lemon, zested

Instructions:

  1. Preheat the oven to 400°F (200°C) with a standard 12 cup muffin tin inside. Note: A hot tin is non negotiable for the rise.
  2. Blend the 3 Large Eggs, 0.75 Cup Whole Milk, 1 tbsp Granulated Sugar, 1 tsp Vanilla Bean Paste, and 0.25 tsp Fine Sea Salt for 30 seconds.
  3. Add the 95g All Purpose Flour to the blender and pulse until just combined. Note: Over blending develops too much gluten, making them tough.
  4. Rest the batter for 10 minutes at room temperature. Until bubbles settle and flour hydrates.
  5. Place a small piece of the 3 tbsp Unsalted Butter into each muffin cup.
  6. Slide the tin back into the oven for 2 minutes until butter is foaming and golden.
  7. Divide the batter quickly among the 12 cups, filling them about halfway.
  8. Drop 3 to 4 of the 0.5 Cup Fresh Blueberries and a pinch of 1 Lemon, zested into each well.
  9. Bake for 12 to 15 minutes until the edges are tall and brown.
  10. Remove from the oven and serve immediately with a dusting of powdered sugar.