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Classic Blueberry Muffins

  • Dec 29, 2017
  • ½ cup unsalted butter
  • 1 ¼ cups white sugar
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • ½ cup buttermilk
  • 1 pint fresh blueberries – rinsed, drained and patted dry
  • 2 tablespoons white sugar
  • Position rack in the middle of oven and preheat oven to 375°F
  • In a large bowl, cream together the butter, sugar, and salt until light and fluffy
  • Beat in the eggs one at a time
  • Mix together 1 ¾ 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 the WHB Baking Cubes, Paper Baking Cups, or Plastic Baking Cups - Sprinkle tops lightly with sugar
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped