Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup heavy cream
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

Preheat the Wolf Convection Steam Oven to 375°F on the convection humid mode with the wire rack on rack position 2.

Sift the flour, sugar, baking powder, baking soda, and salt.

In a mixing bowl with a paddle attachment, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In another bowl, whisk together the melted butter, heavy cream, eggs, and vanilla extract until smooth.

On low speed, add the liquid mixture to the flour mixture until combined. Be careful not to overmix, as this will make the muffins tough.

Gently fold in the fresh blueberries.

Line a 12-cup muffin tin with paper liners or grease each cup with butter or non-stick cooking spray.

Divide the batter evenly among the muffin cups, filling them a little more than three-quarters full.

Place the muffin pan on the wire rack in the preheated Wolf Convection Steam Oven on convection humid mode at 375°F for 18 minutes.

Remove from the oven and let the muffins cool to room temperature.