PRINTABLE RECIPE HERE
(also a great recipe for Apple Cinnamon Muffins!)
½ cup unsalted butter
1 ¼ cup sugar
½ tsp salt
2 cups all purpose flour, divided
2 tsp baking powder
½ cup buttermilk*
1 pint fresh blueberries**-- rinsed, drained and patted dry
2 Tbsp sugar
Position rack in the middle of the oven. Preheat oven to 375. Spray the top of the muffin pan with non-stick spray 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 sugar. Bake for 30 minutes or until golden brown and tops spring back when lightly tapped.
* If you do not have buttermilk, pour 1 tsp lemon juice into a measuring cup and fill with milk until you reach 1/2 cup. Stir well and refrigerate at least an hour. I often do this step the night before if I know I’m going to make muffins.
**To make apple cinnamon muffins, substitute blueberries for 3 peeled, cored apples—chopped small. Also add 2 Tbsp cinnamon.