Direction

1. Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with olive oil cooking spray.

2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir until well combined.

3. In a separate smaller mixing bowl, whisk together the egg, buttermilk, olive oil, and vanilla extract.

4. Slowly pour the wet ingredients into the dry ingredients, stirring with a spoon until just combined. Be careful not to overmix the batter, as this can result in tough muffins.

5. Gently fold in the fresh blueberries, being careful not to break them.

6. Use a spoon or ice cream scoop to fill the prepared muffin tin with the batter, filling each cup about 3/4 of the way full.

7. In a small bowl, mix together the ground cinnamon and a pinch of granulated sugar. Sprinkle this mixture over the top of each muffin.

8. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove the muffins from the oven and let them cool in the pan for 5 minutes.

10. Serve the buttermilk blueberry muffins warm, or allow them to cool completely before storing in an airtight container. Enjoy!