Blueberry Chocolate Muffin

Bring all ingredients to room temperature in advance so the batter comes together more evenly.

Sifting the flour briefly will make the muffins especially light and airy.

This coats the berries in flour so they are less likely to sink while baking.

Beating vigorously for 1–2 minutes gives the muffins more volume.

Do not overmix; otherwise the muffins will become tough instead of fluffy.

Fill the cases only about two-thirds full so the muffins can rise nicely.

Do the skewer test: if it comes out almost clean, the muffins are done.

This lets them settle and makes them easier to remove from the tin.

Cooling on a rack keeps the bottoms dry and prevents them from becoming soggy.

Delicious: dust with a little icing sugar or drizzle with melted chocolate.