Recipe

Best Of The Best Blueberry Muffins Recipe

	Femier / All my dishes 1 year, 2 months ago Big Blueberry muffins with a crust sugar topping. I have used strawberries in place of blueberries and they are wonderful also. I am confident you could use any berry in these and they would still be delicious! Prep:15m Cook:30m Servings:12	Femier
	muffins sweet easy quick

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Ingredients

½ cup unsalted butter

1 ¼ cups white sugar

½ teaspoon salt

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

½ cup buttermilk

1 pint blueberries-rinsed, drained and patted dry

2 tablespoons white sugar

Directions

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 ¼ cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 ¾ cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush ¼ of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining ¼ cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with the 2 tablespoons sugar.

Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

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