There is nothing that makes a Sunday morning more special like the smell of fresh blueberry muffins baking in the oven and a pot of freshly brewed coffee.
Makes 12 Muffins
3 cups all-purpose flour
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1- 1/2 tablespoons baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
1- 1/2 cups buttermilk
6 tablespoons ( 3/4 stick) unsalted butter, melted and cooled slightly
1- 1/2 teaspoons vanilla
1-1/2 cups, blueberries, lightly coated with flour
Preheat oven to 350 degrees.
Grease well a 12-cup muffin tin.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. Batter may be lumpy. Gently fold the blueberries into the batter.
Fill the muffin cups about three-quarters full. Lightly sprinkle with the reserved tablespoon of sugar. Bake for 20-22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not overbake.
Blueberry muffin recipe from the Magnolia Bakery.