Get your local blueberries while you still can, and make these delicious muffins for breakfast! Warning: you may never be able to go back to the “just add water” muffin packets after making these from scratch.

Ingredients

• 6 tablespoons unsalted butter
• 1 1/3 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup of sugar plus 1/8–1/4 cup for the blueberries
• Pinch of salt
• 3/4 cup plus 2 tablespoons buttermilk
• 1 large egg
• 1 teaspoon vanilla
• 7 ounces blueberries
• 12-cup muffin pan lined with 12 paper baking cups

Preparation 

Melt the butter and set aside to cool completely.

Preheat oven to 400 degrees. Combine all dry ingredients in a bowl, and in a measuring cup beat together the buttermilk, egg and melted butter.

Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine. Don't worry about lumps; the most important thing with muffins is that the mixture isn't overworked.

Toss the blueberries in sugar to add some sweetness. Fold in the blueberries and vanilla, again keeping mixing to a minimum.

Spoon into muffin cups and bake for 20 minutes. The muffins should be risen, golden and firm on top.