I love blueberry muffins and this recipe makes the moistest muffins I have ever had. The best part is they stay moist for a whole week. Once you make them at home you will never be happy with the store bought ones and you do not need to be an expert baker to make these lovelies, all you need to master is stirring with a wooden spoon.

You will need:

1 ½   + 1 tablespoon of all-purpose flour separated

¾ cup + 2 tablespoons sugar

½ teaspoon salt

2 teaspoon baking powder

1/3 cup melted butter

1 egg at room temperature

1/3 cup + 2 tablespoons of buttermilk

1 teaspoon cinnamon

What you need to do:

• Combine the blueberries with 1 tablespoon of the all-purpose flour so that each of them is well coated with the flour. This will prevent them from sinking at the bottom of the muffin while baking.
• Combine 2 tablespoons of sugar with the cinnamon and keep it aside.
• In a large bowl combine the flour, baking powder and salt.
• In a separate bowl combine the butter, sugar, egg and buttermilk and mix it well.
• Now pour in the liquid mixture into the dry ingredients and combine well with a spatula or wooden spoon till there are no dry lumps left. Avoid over mixing the batter for a better texture of the muffins.
• Fold in the flour coated blueberries and leave a few to add over the muffins.
• Line a muffin pan with muffin or cupcake cups and spoon in the batter equally. Tap the pan gently to get rid of air bubbles and top the muffins with the rest of the blueberries and sprinkle the cinnamon sugar.
• Bake in a preheated oven at 400 °F or 210° C.
• Cool on a wire rack for 20 minutes before indulging.