Buttermilk Blueberry Muffins

Servings: 12 large muffins / Total Time: 46 minutes / Bake at: 400 degrees

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup oil (canola, vegetable, or avocado)
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries
  • 3–4 teaspoons coarse sparkling sugar

Directions

  • Preheat oven to 400 degrees. Line a standard size muffin tin with parchment paper liners and spray each one with nonstick spray for baking.
  • In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  • In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
  • Gradually mix the buttermilk into the flour mixture, stirring gently and being careful not to overmix.
  • Gently fold the blueberries into the batter.
  • Use a large scoop to divide the batter evenly into each muffin well. They will be filled to the very top. Sprinkle generously with sparkling sugar!
  • Bake at 400 degrees for 22-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan and then transfer to a cooling rack. Store in an airtight container.