Classic Blueberry Muffins
- Dec 29, 2017
Ingredients
- 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
Instructions
- 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
