Ingredients:

  • 2 cups all-purpose flour (240 g)
  • ¾ cup granulated sugar (150 g)
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, melted (115 g)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk (240 ml)
  • 1 ½ cups fresh blueberries (225 g)
  • 2 tablespoons raw sugar (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Grease the muffin tin or line with muffin liners.
  3. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
  4. In another bowl, whisk the melted butter, eggs, vanilla extract, and buttermilk until combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined (careful not to overmix).
  6. Gently fold in the fresh blueberries using a rubber spatula.
  7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. If desired, sprinkle raw sugar on top of the unbaked muffins.
  9. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick comes out clean.
  10. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.