So fast and easy to make. Some great tips for making them bakery worthy!
Some of my favorite tips include: tossing blueberries in flour so they don't sink.
After you combine your ingredients, but before you add in blueberries, let the batter sit on the counter as your oven heats up. This will give a second rise to your batter.
Really grease the cupcake pan well so that the muffins pop out easily. Or you can use liners instead.
For that truly bakery-style look to the muffin add granulated or coarse sugar to the top before baking.
Bake for 24-26 minutes. Allow to cool. To remove you may need to run a knife under the muffin top slightly.
Place in an airtight container in a cool and dry place for up to 1 week.