Preheat the oven to 375°F. Line a muffin tin with 12 nonstick liners or grease the tin. Another idea to keep the muffins from sticking is to spray the liners with nonstick spray.
Combine the wet ingredients in a medium-sized mixing bowl.
Add the dry ingredients to the wet ingredient bowl. Stir everything together with a spoon until the batter is mostly combined.
Gently fold 1 cup of the blueberries into the batter until they are spread throughout. Reserve the rest for topping the muffins.
Divide the batter by filling the muffin tin with about 3 tablespoons of batter or until they are mostly full.
Top the muffins with the remaining blueberries and then sprinkle turbinado sugar over each one.
Bake the muffins in the middle of the oven for 20-25 minutes or until they are a light golden color on top. Check one of the muffins with a toothpick. It should come out without any raw batter on it. Let them cool for about 10 minutes before enjoying them.
Storage
- Room Temperature: covered for 4 days
- Refrigerated: covered for 7 days
- Freezer: covered for 3 months
- Thaw overnight in the refrigerator or set out at room temperature for 30 minutes
Serving: 12 muffins | Calories: 134kcal | Carbohydrates: 29g | Protein: 3g | Fat: 0.8g | Saturated Fat: 0.1g | Sodium: 114mg | Potassium: 157mg | Fiber: 1.6g | Sugar: 8.5g | Calcium: 77mg | Iron: 2mg
The nutrition information is estimated and can vary depending on brands and measurements used.