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Preheat oven to 400° F.
Stir together flour, sugar, baking powder, baking soda, and salt. Make
a well in the center of the dry ingredients. In another bowl, whisk the
egg and then whisk in the buttermilk, vanilla, and melted butter. Pour
mixture all at once into dry ingredients. Quickly stir to partially blend.
Add blueberries. Carefully fold
together to moisten. The batter will be thick and lumpy. Spoon batter
into 12 paper-lined muffin tins. The cups will be full. Sprinkle the tops
with the 1 tablespoon sugar. Bake 25-30 minutes. When done, the tops will
spring back when lightly touched. Let cool in the pan for 5 minutes and
then carefully remove and cool on a rack.
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