• 2 cups all-purpose flour, plus 1 tbsp for the berries
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted and cooled
• 2 eggs
• ⅔ cup milk
• 1 tsp vanilla extract
• 1½ cups frozen wild blueberries
• 1 tbsp coarse sugar, for topping

1. Heat the oven to 400°F (200°C) and line a 12-cup muffin tin.
2. Whisk the flour, sugar, baking powder and salt in a large bowl.
3. In another bowl, whisk the melted butter, eggs, milk and vanilla.
4. Pour the wet ingredients into the dry and stir just until no dry flour remains. A few lumps are fine.
5. Toss the frozen blueberries with 1 tbsp flour, then fold them in with a few gentle strokes.
6. Divide the batter between the cups, filling them nearly to the top, and sprinkle with coarse sugar.
7. Bake for 20-24 minutes, until golden and a toothpick comes out clean.
8. Cool in the tin for 5 minutes, then move to a rack.

Baking with frozen fruit: add the blueberries straight from the freezer and fold them in last. The flour coating keeps them from sinking, and staying frozen stops them from streaking the batter purple.