Hope you all had a great weekend! Here, it was grey and rainy - the sun came out at the end of the day today - went for a nice walk!
When I saw some fresh blueberries yesterday - had to buy these!! Blueberries and more blueberries!
These blueberries were quite big - made for some huge muffins!
3 cups Flour
¾ cups Sugar, Plus 1 Tablespoon For Sprinkling On Top (used 1/2 cup)
1-½ Tablespoon Baking Powder
¾ teaspoons Salt
1-½ cup Buttermilk (used low fat milk and lemon)
2 whole Large Eggs, Beaten
6 Tablespoons Unsalted Butter, Softened
1-½ teaspoon Vanilla Extract
1-½ cup Blueberries, Dried And Lightly Coated With Flour
Preheat oven to 350ºF.
In a mixing bowl, add all the dry ingredients and mix. Make a small hole in the center and add all the wet ingredients. Beat until all is wet but make sure you don’t over beat it.
Slowly start to fold the blueberries into the mix. Make sure that the blueberries are dry and well coated with flour so that they don’t moisten the dough while cooking.
Line a muffin pan with 18 muffin cups and fill 3/4 full. Sprinkle with remaining tablespoon of sugar. Bake for 25 minutes or until golden brown. Stick a toothpick in the center to make sure it comes out clean or with moist crumbs.