Step 1: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. This high initial temperature helps create that beautiful domed top for your blueberry muffins recipe.
Step 2: In a large bowl, whisk together the dry ingredients: 1 3/4 cups all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure they are well combined.
Step 3: In a separate medium bowl, whisk together the wet ingredients: buttermilk, melted and cooled unsalted butter, eggs, and vanilla extract. Whisk until smooth.
Step 4: Gently pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until *just* combined. The batter should still be lumpy; overmixing will result in tough muffins. This is a crucial step for achieving fluffy blueberry muffins.
Step 5: In a small bowl, toss the blueberries with 1 tablespoon of flour. This coating helps prevent the blueberries from sinking to the bottom of the muffins. Gently fold the floured blueberries into the batter until evenly distributed. Again, avoid overmixing.
Step 6: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. For an extra golden, crunchy top, sprinkle a little additional granulated sugar on top of each muffin before baking.
Step 7: Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The exact baking time may vary based on your oven.
Step 8: Let the blueberry muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This brief cooling period in the tin helps them set and makes them easier to remove. Enjoy your delicious homemade blueberry muffins!