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Blueberry Muffins (yield: 12 muffins)

2 cups (280g) AP flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon fine salt
¾ cup (150g) sugar
¼ cup (84g) honey
¾ cup (170g) buttermilk
½ cup (100g) vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup (170g) wild blueberries, fresh or frozen
turbinado sugar

1. Whisk together all the dry ingredients to evenly distribute the leaveners.
2. In a separate bowl, whisk together all the wet ingredients, including the sugar and honey.
3. Add the dry to the wet and mix just until you can't see any dry flour. (there may be some lumps but that is ok)
4. Let the batter rest for 15 minutes while you prepare the muffin pan with paper liners.
5. Finish the muffin batter by gently folding in the blueberries.
6. Divide evenly between the muffin cups and top each muffin with roughly 1 teaspoon of turbinado sugar.
7. Bake at 400F (200C) for 18-22 minutes or until golden brown and a toothpick inserted in the center comes out with wet crumbs attached.