Blueberry Muffin

(from 750 best muffin recipes by Camilla V. Saulsbury)

Makes 12 muffins. Preheat oven to 400F (200C).

In a large bowl, whisk together:

- 2 cups/ 500ml all-purpose flour

- 2 1/2 tsp/ 12ml baking powder

- 1/2 tsp/ 2ml cinnamon

- 1/2 tsp/ 2ml baking soda

- 1/2 tsp/ 2ml salt

Beat:

- 2/3 cup/ 150ml granulated sugar

- 1/2 cup/125ml softened unsalted butter

in a large bowl using an electric mixer on medium-high speed, beat the sugar and butter until fluffy. 

Add:

- 2 eggs

one at a time. Beat until fluffy and pale yellow. 

Beat in:

- 1 tsp/ 5ml vanilla extract

until blended

With the mixer on low speed, beat in flour mixture alternately with:

- 1 cups/ 250ml buttermilk

making 3 additions of flour and 2 of buttermilk until just blended.

Gently fold in:
-1 1/4 cups/ 300ml blueberries

Divide batter equally among prepared cups. Bake in preheated oven for 16 to 21 mins until tops are golden and a toothpick inserted in the center comes out clean. 

Let cool in pan on a wire rack (out of the oven) for 3 minutes, then transfer to the wire rack to cool.

Note:

- Bake on the middle rack of the oven

- Fill the muffin cups only almost to the full level

- Never overmix the muffin dry and wet ingredients