Here is a blueberry muffin that is not bland; they are moist and bursting with blueberries. When you add the sprinkle of sugar on top it gives you a little sweetness and texture to each muffin. If you do not have buttermilk you can make your own by mixing 1 tsp cider vinegar to 1/3 cup of milk. Mix well, and let it sit at room temperature for 15-20 minutes. Now you have buttermilk. Enjoy!
2 C. fresh blueberries
2 C. flour, plus 1 Tbsp.
3/4 C. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 C. buttermilk
1/3 C. canola oil
1 1/2 tsp. vanilla
Sugar for dusting
Preheat oven to 400. In a mixing bowl, combine 2 cups flour, sugar, baking powder and salt. In another mixing bowl, whisk together eggs, buttermilk, oil and vanilla. Mix wet ingredients into the dry using as few stirs as possible; you want slightly lumpy batter, a few streaks of flour is fine. Do not over-mix. Toss the blueberries in a tablespoon of flour before folding them gently into the batter. This will prevent them from falling to the bottom of the muffin. Line muffin pan(12 muffins) with liners or spray with non-stick spray. Fill each cup all the way to the top with batter. Sprinkle the top of each muffin with sugar. Bake 15-20 minutes or until tops are golden and springy to the touch. Let cool 15 minutes before removing from pan.
