Sparkling Blueberry Muffins

At this time of year we often pause from our work and hurry to remind ourselves of all the abundance we have to be thankful for. In a couple of weeks I hope to gather my family together for one of those rare days when all are present. I’ve been planning a menu, and I’ll enjoy having my capable children to help me prepare the food. One thing I want to remember to be thankful for is blueberry muffins. What a tasteless, colorless world it would be without them. This recipe was passed to me by my sister, and it is now a part of my never-ending collection of blueberry recipes.

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Sparkling Blueberry Muffins

1 cup sugar
2 eggs
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups blueberries
Sparkling sugar for sprinkling

Preheat oven to 425 degrees for the first 5 minutes of baking time, then reduce temperature to 375 degrees F. Prepare a standard muffin pan with paper liners.
In a large bowl, combine sugar and eggs. Add oil, buttermilk, and vanilla. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Stir flour mixture into sugar mixture. Gently fold in blueberries. Spoon batter into prepared pan. Sprinkle tops with sparking sugar. Bake for 5 minutes at 425 degrees, then reduce heat and bake an additional 12 – 14 minutes.