BUTTERMILK MUFFINS WITH BLUEBERRIES

4 1/8 cups all-purpose flour
2 cups granulated sugar plus 1/3 cup granulated sugar (optional, for garnish)
2 tablespoons baking powder
2 teaspoons salt
4 eggs
1/2 cup vegetable oil
8 tablespoons unsalted butter, melted
1 1/2 cups buttermilk
2 teaspoons vanilla extract
1 pint fresh blueberries (or more, as desired)

Preheat oven to 350 degrees F. Line 12 ordinary-size muffin cups or 8 large muffin cups with paper cups or coat with a no-stick cooking spray.

Sift together the flour, 2 cups sugar, baking powder and salt in a nonreactive large bowl and make a well in the center. Add the eggs, oil, butter, buttermilk and vanilla into the well. Gently stir until all the liquid is absorbed. Fold in the blueberries. Scoop the batter into the prepared cups, level with the tops of the cups, but do not overfill. If you like, sprinkle the tops of the muffins with the additional 1/3 cup granulated sugar.

Bake 30 to 40 minutes; the muffins should be golden and the tops firm when you touch them in the center.

Makes 12 ordinary-size muffins or 8 large muffins
Adapted from source: The Muffin Lady by Linda Fisher and Andrew Marton