Magnolia Bakery Blueberry Muffins

Preheat oven to 350ºF.

In a mixing bowl, add all the dry ingredients and mix. Make a small hole in the center and add all the wet ingredients. Beat until all is wet but make sure you don’t over beat it.

Slowly start to fold the blueberries into the mix. Make sure that the blueberries are dry and well coated with flour so that they don’t moisten the dough while cooking.

Line a muffin pan with 18 muffin cups and fill 3/4 full. Sprinkle with remaining tablespoon of sugar. Bake for 25 minutes or until golden brown. Stick a toothpick in the center to make sure it comes out clean or with moist crumbs.