Y’all, I have a confession to make: I still have a freezer full of fruit that I picked over the summer. TONS of fruit. Blueberries. Blackberries. Apples. Fruit overload.
In an attempt to try to lessen the amount of crap I have in my refrigerator, I thought I better use up some of the fruit in the upper section. Then boom, I thought “BLUEBERRY MUFFINS.”
I love muffins slathered in some butter. I know, I know, a little bit of an overkill. But trust me. Heat one of those babies for a few seconds in the microwave and sandwich a slab of butter in between. I promise you won’t eat a muffin any other way. Unless they’re right out of the oven, of course.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1-1/2 teaspoons vanilla extract
- 1-3/4 cup blueberries, fresh or frozen
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 400°F. Grease a standard 12-cup muffin tin or line with paper liners.
- In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a large measuring cup, add eggs, buttermilk, oil, and vanilla. Stir well.
- Pour milk mixture over the top of the flour mixture. Using a wooden spoon, mix until it just comes together. Do not over mix.
- Pour in blueberries and fold into batter.
- Using a 1/4 cup measuring cup, fill muffin cups equally with batter.
- In a small bowl, stir together additional sugar and cinnamon. Using a spoon, sprinkle the top of each muffin with cinnamon sugar, liberally.
- Bake for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Let cool on a wire rack and serve warm.