Prep Time: 10 minutes
Cook Time: 20 minutes
Preheat oven to 400°F. Line muffin pans with paper liners.
Stir together flour, baking powder and salt in large bowl; set aside. In another bowl, whisk together eggs and sugar. Stir in melted butter, buttermilk and vanilla; whisk until combined.
Pour buttermilk mixture into flour mixture; stir until just blended (batter should remain lumpy). Gently fold in blueberries.
Spoon about 1/4 cup batter into prepared muffin cups. Sprinkle tops with coarse sugar, if desired.
Bake 20 minutes or until lightly golden brown and woodenpick inserted in center comes out clean. Cool on wire racks.
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, melted
1 cup buttermilk
1 teaspoon vanilla extract
2 cups DOLE® Blueberries or DOLE Frozen Blueberries, partially thawed
Coarse sugar, garnish
to you by Amy Tobin
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