Blueberry Buttermilk Muffins

  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 large eggs
  • 1 cup buttermilk
  • ¾ cup granulated sugar (plus extra for topping)
  • ½ cup vegetable oil
  • 1 ½ tsp vanilla
  • 1 ¾ cup frozen blueberries

Preheat oven to 400⁰F. Grease a standard 12 cup muffin tin or line with paper cups. In a large bowl combine flour, baking powder, salt, cinnamon and nutmeg. In a small bowl combine eggs, buttermilk, oil and vanilla. Add the egg mixture and mix until moistened. Do not over mix. Fold in the blueberries. Divide batter between the muffin cups. Sprinkle liberally with granulated sugar. Bake for 15-20 minutes or until toothpick inserted into the center of the muffins comes out clean. Serve warm.