Blueberry Muffins

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,

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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