Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 2 tablespoons coarse sparkling sugar (for topping)
Instructions
- Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. Ensuring the oven is fully preheated is crucial for getting that initial rise for the muffin tops.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Take one tablespoon of this flour mixture and toss it with your blueberries in a separate small bowl; this prevents the berries from sinking to the bottom of the muffins during baking.
- In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; do not overmix, as this leads to tough muffins. Gently fold in the floured blueberries using a spatula.
- Spoon the batter into the muffin cups, filling them all the way to the top. Sprinkle the coarse sugar generously over each muffin. Place in the oven and bake at 425°F for 5 minutes, then reduce the heat to 375°F (190°C) and bake for another 15-20 minutes or until a toothpick comes out clean.
- Cook Time: 40 minutes