Ingredients

The following ingredients have 18 Servings
  • 2 1/2 c. all-purpose flour
  • 1 T. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1/2 c. 8 tablespoons unsalted butter, melted
  • 1 c. granulated sugar
  • 2 large eggs
  • 1 c. buttermilk
  • 1 T. vanilla extract
  • 1 1/2 c. fresh blueberries
  • 3 T. decorating (coarse sugar)

Instruction

  • Preheat oven to 425 degrees. Line pans with 18 muffin cups.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the butter, sugar, eggs, buttermilk and vanilla.
  • Add the butter mixture to the flour mixture and fold with a spatula to combine. Add the blueberries and fold gently until mixed into the batter.
  • Fill each of the 18 muffin cups with about 1/4 cup of the batter.
  • Top each muffin with about 1/2 teaspoon of the coarse decorating sugar.
  • Bake at 425 degrees for 5 minutes. Rotate pans and reduce oven temperature to 375 degrees.
  • Bake for an additional 10 - 15 minutes, or until tops of muffins spring back when gently pressed with your finger.