Step 1

Preheat the oven to 425° F (220° C). In a stand mixer, cream butter and 1 cup of sugar together at low speed until fluffy. Then add the eggs, one at a time, beating after each one just enough to combine. Mix in the anise extract.

Step 2

Add the dry ingredients (bread and cake flours, baking powder, and salt) in 2-3 additions, alternating with the milk. Beat every time just until combined.

Step 3

In a separate bowl, mash 1/2 cup of blueberries and incorporate into the batter by folding in with a spatula. Add the rest of blueberries (whole) and fold in again. NOTE: If you can, fold the whole blueberries in with a little bit of extra cake flour before adding them to the batter. This will prevent them from sinking while baking.

Step 4

Meanwhile, line a 12-cup standard muffin tin with paper cupcake liners (or alternatively grease the tin cups very well with nonstick cooking spray). Using a cookie or ice cream scoop, fill the liners with the batter until reaches the very top of each muffin cup. Divide and sprinkle the 3 TBSP (or more) of coarse sugar over the tops of the muffins. NOTE: Bake the muffins as soon as the batter is ready so they can rise properly!

Step 5

Place the muffin tin on the middle rack and bake for 8 minutes. Then, without opening the oven door, decrease the oven temperature to 375° F (190° C) and bake for an additional 17-22 minutes. The muffin tops will be golden brown and puffy!

Step 6

Test for doneness by inserting a toothpick in the middle (they must be crumb-free). NOTE: Test and compare! You can bake these muffins from beginning to end in a preheated oven at 375° F (190° C) for 25-30 minutes or until crumb-free in the middle. But they won’t rise as much as when baked at the different oven temps outlined above.

Step 7

Let the muffins cool in the muffin tin for 5 minutes. Then carefully remove the muffins from the tin while hot and transfer them to a wire rack to fully cool.