Soft bakery-style blueberry muffins with golden tops and juicy blueberries.

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2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup unsalted butter melted

2 large eggs

1 tablespoon vanilla extract

1 1/2 cups blueberries fresh or frozen

1 tablespoon flour (to coat blueberries)

Optional coarse sugar

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1. Preheat oven to 400°F (200°C). Line muffin tin.

2. Whisk flour sugar baking powder baking soda and salt.

3. Whisk buttermilk melted butter eggs and vanilla in another bowl.

4. Pour wet mixture into dry mixture and stir gently.

5. Coat blueberries with flour and fold gently into batter.

6. Scoop batter into muffin cups almost to the top.

7. Sprinkle coarse sugar on top.

8. Bake 18–22 minutes until golden.

9. Cool for 5 minutes then transfer to rack.

Use fresh or frozen blueberries.

Do not thaw frozen blueberries.

Avoid overmixing for soft muffins.