This recipe is actually from my very first cookbook “ The Magnolia Bakery Cookbook “. It was always one of our more popular breakfast treats at the bakery, and I still make it for my family today ( although I’ve changed it up a bit over the years as I tend to do!)
makes 15 muffins
3 cups all- purpose flour
3/4 cup plus 1 tablespoon sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, beaten
6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries, lightly coated with flour
Preheat the oven to 450 degrees.
Line two muffin tins with 15 paper liners.
In a large bowl, mix together the dry ingredients (reserving 1 tablespoon of the sugar) making a well in the center. Stir in the liquid ingredients, being careful not to over mix. Gently fold in the blueberries.
Scoop the batter into the muffin cups. Lightly sprinkle with the remaining tablespoon of sugar. Bake for 15-18 minutes, or until a cake tester inserted into the center of the muffin comes out with moist crumbs attached.