I can't believe I have been blogging for over 3 years and I
have never posted a blueberry muffin recipe. They are a classic.
I have made quite a few blueberry muffin recipes but this
one was by far my favorite. They are tender and moist and full of fresh plump
berries. As a bonus they are topped with sweet and crunchy coarse sugar.
What you need,
3 cups all-purpose flour
4 tsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon
2 eggs
1 cup granulated sugar
1 cup buttermilk
½ cup canola oil
1 tsp. vanilla
1½ cups fresh blueberries (you could use frozen)
Coarse sanding sugar for topping
Heat the oven to 425 degrees. Line a muffin tin with paper
liners and set aside.
In a medium sized bowl whisk together the flour, baking
powder, salt and cinnamon.
In a separate bowl whisk the eggs until lightly beaten. Stir
in the sugar and whisk to combine. Stir in the buttermilk, canola oil and
vanilla.
Add the dry ingredients to the wet and fold together gently
until just combined. Do not over mix!
Gently fold in the blueberries.
Divide the batter between the prepared muffin cups and
sprinkle the tops with coarse sanding sugar.
Bake at 425 for 5 minutes, then turn the oven down to 375
and continue to bake for 12-14 minutes until muffins are lightly browned and a
toothpick comes out clean.
Cool the muffins on a wire rack.
Store the muffins in an airtight container for 3 days, or
they freeze really well too!
So there you have it, finally after 3 years a wonderful
blueberry muffin recipe. Make them, eat them, you will love them!
Jen
Recipe from Sally’s Baking Addiction
Love a good blueberry muffin!
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