blueberry muffins

These muffins are perfect for summer, when gardens and farmer’s markets are full of fresh blueberries. Blueberry muffins can be completed, start to finish, in under an hour- you can stir them together in one bowl and they benefit from barely being mixed. I like them not too sweet and barely spiced, with ground coriander, to let the blueberries be the focus.

Serve them at room temperature, and wrap the extras. They will keep for several days. They also freeze well if you want to have a quick tasty breakfast on hand.

measuring cups and spoons

bowls

whisk

large spatula

muffin tin

muffin liners

TIME: 1 hour

YIELD: 12 muffins

1 cup sugar

2 eggs

3/4 cups buttermilk ( not non- fat)

1 stick butter, melted and cooled to room temperature

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon dried ground coriander

2 1/2 cups blueberries

turbinado sugar for sprinkling on the top

Preheat the oven to 400 degrees.

Line a muffin pan with 12 muffin/cupcake liners.

In a medium bowl, whisk the eggs and sugar together well. Whisk in the melted butter, buttermilk and vanilla. In separate bowl, stir together the flour, baking soda, baking powder, salt and coriander. Stir the dry ingredients into the wet until just combined. Be careful not to over mix. Gently fold in 2 cups of the blueberries

Scoop the muffin batter into the lined muffin pan. Sprinkle the top with the remaining 1/2 cup blueberries and turbinado sugar.

Bake for 20-22 minutes until browned on the top. Cool to room temperature and serve.