You may also like
Categories:Viewed: 80 - Published at: 7 years ago
Ingredients
- 1/2 c. unsalted butter
- 1 1/4 c. white sugar
- 1/2 tsp salt
- 2 x Large eggs
- 2 c. all-purpose flour -- divided
- 2 tsp baking pwdr
- 1/2 c. buttermilk
- 1 pt fresh blueberries -- rinsed, liquid removed and patted dry
- 2 Tbsp. white sugar
Method
- Position rack in the middle of oven.
- Preheat oven to 375 degrees F (190 degrees C).
- 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 c. sugar and salt till light and fluffy.
- Beat in the Large eggs one at a time.
- Mix together 1 3/4 c. of the flour and baking pwdr.
- Beat in the flour mix alternately with the buttermilk, mixing just till incorporated.
- Crush 1/4 of the blueberries, and stir into the batter.
- Mix the rest of the whole blueberries with the remaining 1/4 c. of the flour, and fold into the batter.
- Scoop into muffin c.. Sprinkle tops lightly with sugar.
- Bake in preheated oven for 30 min, or possibly till golden, and tops spring back when lightly tapped.
- Makes 12 muffins.
