Grease the muffin tins or line with paper baking cups.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and blueberries.
In a separate bowl, mix together the buttermilk, oil, and egg.
Pour the wet ingredients into the bowl of the dry ingredients. Mix with a fork just until the flour disappears. Do not over mix! Batter will be lumpy.
Spoon the batter into the tins each about ¾ full.
Sprinkle each muffin with about ¼ - ½ teaspoon of sugar.
Bake for 20 minutes, until just golden brown.
Gr8 Make-Ahead Tip:The muffins can be kept in the freezer after baking and cooling. Freeze on a cookie sheet for a couple of hours and once frozen, the muffins can be stored in a freezer container or freezer bag for up to 3 months.Gr8 Baking Idea:The batter can be added to a round 9" cake pan instead of a muffin pan. Bake at 400℉ for about 25 minutes. Test the center with a toothpick. If it comes out clean, the cake is done. If not, continue to bake until cooked through. Do not over-bake.This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.