Best Blueberry Muffins

Big Blueberry muffins with a crusty sugar topping. The blueberries and the sweet batter are fabulous together. Quick and easy, made with few ingredients. Remember to use paper liners!

Yield

12 muffins

Ingredients

1/2 cup butter or margarine
1 1/4 cups granulated sugar
1/2 teaspoon salt
2 large 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 granulated sugar

Directions

Position rack in the middle of oven. Preheat oven to 375°F (191°C). Prepare the muffin pan by placing 12 baking cups in the cavities or by coating the cavities with Pan Release or cooking spray.

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. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole 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, and tops spring back when lightly pressed. Cool muffins in pans 5 minutes; remove from pans, and cool on cooling racks.

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