Happy to Wake Up Blueberry Muffins (adapted from barefoot contessa back to basics)
Makes 16 regular sized muffins
1 3/4 cups all purpose flour
2/3 cups granulated sugar
2 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk, shaken
1/4 cup butter (1/2 stick) melted and slightly cooled
1 teaspoon grated lemon zest
1 extra large egg
1 teaspoon vanilla extract
1 3/4 cups fresh blueberries (or frozen, UNTHAWED)
2 tablespoons turbinado or raw sugar
1. Preheat oven to 375 degrees. Line muffin tins with paper.
2. Mix flour, sugar, baking powder, baking soda, and salt into a large bowl and mix with a fork. Add blueberries and toss all together.
3. In a separate bowl mix buttermilk, butter, lemon zest and eggs. Stir the buttermilk mixture into the flour mixture. Mix until JUST blended (don’t over mix as you will make tough muffins.)
4. Scoop into prepared cups, filling them until just full.
5. Sprinkle tops with turbinado sugar. Bake for 20-25 minutes until golden brown.