• Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it with cooking spray.

• Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

• Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract until well combined.

• Step 4: Fold Wet Ingredients into Dry Ingredients

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix, as this can make the muffins dense.

• Step 5: Coat Blueberries and Fold Them In

Toss the fresh or frozen blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom of the muffins). Gently fold the blueberries into the batter, being careful not to crush them.

• Step 6: Fill Muffin Tin and Bake

Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle a little turbinado sugar on top for a crunchy finish. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.