1 vanilla bean (or 2 teaspoons vanilla paste)
¾ cup white granulated sugar
4 tablespoons butter, melted
1 ½ cups low-fat buttermilk
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups blueberries
Preheat the oven to 350° and grease a muffin pan with some baking spray.
Place the vanilla bean on the cutting board and carefully slice through it, lengthwise, to split the bean. Use the dull side of the knife or a butter knife to scrape the beans out of the inside of the pod.
In a large mixing bowl, whisk egg, sugar, melted butter, vanilla seeds, and buttermilk.
In a medium mixing bowl whisk the flour, salt, baking powder, and baking soda. Whisk together until smooth. Sift into the liquid mixture and mix until smooth.
Fold in blueberries.
Fill the muffin pan cups ¾ full with muffin batter and bake for 30-35 minutes. Check for doneness with a toothpick around 30 minutes trying not to hit the blueberries.