- Cook Time: 20-22 minutes
- Servings: 12
- 3 C. Flour
- 3/4 C. sugar
- 1 1/2 Tbsp. baking powder
- 3/4 tsp. salt
- 2 large eggs, beaten
- 1 1/2 C. buttermilk
- 6 Tbsp. unsalted butter softened
- 1 1/2 tsp. vanilla extract
- 1 1/2 C. Blueberries lightly coated with flour
- 1 Tbsp. sugar for sprinkling
DirectionsPreheat oven to 350 degrees. Grease well a 12 cup muffin pan.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to over mix. Batter may be lumpy. Gently fold in the blueberries into the batter.
Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar. Bake for 20 - 22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not over bake.