The Best Blueberry Muffins

Preheat oven to 425°F. Line 12 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray. Coat top of pan with cooking spray.

In a large bowl combine flour, sugar, and baking powder. In a medium bowl whisk together the buttermilk, oil, and eggs. Pour the wet mixture over the dry ingredients and add the blueberries while continually mixing with a fork.

Use an ice cream scoop to fill each cup about 3/4 full. Bake for 15 to 18 minutes or until golden and springy to the touch. Cool in pan 5 minutes. Remove from pan. Serve warm.