2cupsall-purpose flour 250 grams - plus 1 tablespoon to coat the blueberries
¾cupsugar150g
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cupbuttermilk240ml (or 1 cup milk with 1 tablespoon lemon juice or white vinegar stirred in and left to thicken for a few minutes.)
½cupunsalted buttermelted and cooled slightly 115g
2large eggs
1teaspoonvanilla extract
1 ½cupsfresh or frozen blueberriesif using frozen, do not thaw 180g
Instructions
Preheat the oven to 400ºF/200ºC. Lightly grease a 12-hole muffin pan or line with paper cases.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk the buttermilk, cooled melted butter, eggs and vanilla until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix; it's okay if there are a few lumps.
So that the blueberries don’t sink, spoon a little of the batter into each of the prepared muffin cups.
Toss the blueberries in a little additional flour.
Then, gently fold in the blueberries into the remaining batter. Spoon into the muffin cups to ¾ full.
Place the muffin pan into the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.