It has occurred to me that most anything worth baking will naturally call for the use of either butter or buttermilk. These heavenly muffins wisely require both. And the batter- oh trust me when I say that one taste will never suffice, and your muffins may never make it into the oven.
Blueberry Muffins
• 1/2 cup butter
• 1 1/4 cups white sugar
• 1/2 teaspoon salt
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup buttermilk
• 2 cups fresh blueberries (or frozen) - rinsed and drained
• 2 tablespoons white sugar
Position rack in the middle of oven. Preheat oven to 375 degrees F. Spray the top of a muffin pan with non-stick coating, and line with paper liners.
In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix in the flour and baking powder. Add the buttermilk, mixing just until incorporated. Fold the blueberries into the batter, and then scoop into muffin cups. Sprinkle tops lightly with sugar (this will create the lovely sugar crusted tops).
Bake in preheated oven for 23-27 minutes, or until golden brown, and tops just begin to spring back when lightly tapped. Don't over bake, better to check early.
Enjoy!
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