These muffins are sky-high and packed with tons of bright, juicy blueberries, a sweet slightly cinnamon-y flavor and sprinkled with a crunchy sugar on top. They'll be your new family favorite!
Ingredients
2 cups all-purpose flour
3 tsp baking powder
Pinch salt
1 shy teaspoon ground cinnamon (or more or less to suit your tastes)
Coarse sugar (or turbinado sugar) for sprinkling, optional but recommended
Instructions
Preheat oven to 425 degrees F. Line 2 muffin tins with about 18 paper liners; set aside. Meanwhile, in a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until blended.
Stir in the oil, sugar, eggs, buttermilk and vanilla extract until a soft batter has formed. Gently fold in the blueberries until just barely combined; the dough may still be slightly lumpy, but don't overmix it. Overmixing causes chewy, dry muffins.
Drop two heaping Tablespoonfuls of batter among each muffin cup, or until about ¾ full. Sprinkle copiously with the sugar to cover the entire top surface of the muffin.
Bake for 5 minutes in the 425 degree oven. Then decrease the oven temperature to 375 for about 20 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs, and until the tops are lightly golden.
Allow the muffins to briefly cool before serving. Serve muffins warmed or at room temperature, and store leftovers covered at room temperature for about 5 days. Taste best within the first 1-2 days.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/07/30/the-best-blueberry-muffins/