Ingredients
23⁄4 cups all-purpose flour
3⁄4 cup sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 pinch salt
1 cup buttermilk
2 eggs
1⁄2 cup canola oil
1 cup fresh blueberries
Directions
Move oven rack to lowest position in oven and preheat oven to 400 degrees F. Spray twelve 21⁄2-inch muffin cups with spray for baking and set aside. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together buttermilk, eggs, and oil. Pour into flour mixture and stir together just until combined. Gently stir in blueberries. Spoon into prepared muffin cups, filling each two-thirds full. Bake in preheated oven for 26 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire rack for 5 minutes. Remove muffins from muffin cups; cool completely on wire rack.
