Blueberry Muffins

To prepare the blueberry muffins, it is best to use all ingredients at room temperature for at least an hour, so the mixture does not become loose. Pour the sugar into a bowl, add the seeds you have extracted from the vanilla pod 1, and also add the soft but still plastic butter 2. Work the mixture with electric beaters 3.

Once you have obtained a slightly whipped cream 4, add the eggs one at a time and work again with the electric beaters 5 until they are well blended 6.

In another bowl, sift the flour 7, baking soda 8, and baking powder 9. Add the pinch of salt and mix the dry ingredients with a spoon.

Resume the egg and butter mixture and work again with the electric beaters at low speed. Gradually incorporate the dry ingredients with a spoon 10 and continue mixing with the beaters 11 until well absorbed. With the beaters still running, slowly add the milk, pouring it in a thin stream 12.

Now incorporate 4.4 oz of blueberries 13 and mix with a spatula 14. Place cupcake liners inside a muffin pan and, using a spoon, distribute the mixture inside 15.

Each liner will need about 2.5 oz of the mixture, filling it 2/3 full 16. Decorate each muffin with the remaining blueberries, about 4 per muffin 17, and bake in a preheated static oven at 350°F for 30-32 minutes. Always do the toothpick test before removing the muffins from the oven, then let them cool slightly before serving 18.