~ Buttermilk Blueberry Muffins ~

Ingredients:

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries -

rinsed, drained and patted dry
2 tablespoons white sugar

Directions: Preheat oven to 375 degrees F. Spray the top of a muffin pan with non-stick coating, and line with paper liners. If you make large muffins the batter will come up over the sides and stick if you don't grease the top, if your muffins are smaller feel free to skip this step. In a large bowl, cream together the butter, 1 1/4 cups sugar, and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix blueberries with the remaining 1/4 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. Makes 12 large muffins ~ Chef ~