These Blueberry Muffins are tender and full of plump juicy blueberries. They are great at room temperature or served warm with a slathering of butter. Great for lunch boxes too!
- 2 1/2 cups all purpose flour, spoon and leveled
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 cup granulated sugar
- 1 cup buttermilk, full fat
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- Turbinado or coarse sugar for sprinkling tops, optional
- Preheat oven to 350 degrees. Line muffin tins with paper liners or grease or spray them. Set aside.
- In a large bowl, whisk together the flour, cinnamon, salt and baking powder and sugar and set aside.
- In a medium bowl or 2 cup measuring cup, whisk together the buttermilk, canola oil, eggs and vanilla. Add the wet ingredients to the dry and mix with a wooden spoon just until the dry ingredients are almost incorporated. This only takes a few seconds. Fold in the blueberries.
- Pour batter into prepared muffin tins, filling to almost the top. I use a cookie scoop for easier filling. If you prefer, you can sprinkle turbinado or coarse white sugar over the tops.
- Bake muffins until tops are light golden, about 40 minutes. You can also check doneness by inserting a toothpick into the center of one. The toothpick should come out clean.
- Allow muffins to cool for 5 minutes and remove from muffin tins. If the blueberries have bubbled over onto pan, run a thin sharp knife around edges of muffins before removing.
- Serve warm with butter.
- Muffins are best if eaten the day they are made. Store in an airtight container and eat within 1 day for the best freshness.
- Muffins can be frozen for up to 3 months.
- Category: Breads
- Method: Bake
- Cuisine: American
Keywords: Blueberry Muffins, Muffins, Blueberry,