Blueberry Muffins

 

½ cup softened butter
1-¼ cups sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp salt
2 tsp baking powder
½ cup buttermilk (can use milk if you don't have buttermilk on hand)
2 cups blueberries, washed, drained - or 2 cups frozen blueberries, thawed
3 tsp sugar

1.  Preheat the oven to 400℉.

2.  Cream the butter and 1-¼ cups sugar until light and fluffy.

3.  Add the eggs, beating well as you add each egg.

4.  Add vanilla and buttermilk, mix well.

5.  Sift in the flour, salt and baking powder, into to the creamed mixture.

6.  Mash about half of the blueberries with a fork or back of a spoon and add to mix, making sure it's evenly mixed throughout.
Fold in the remaining blueberries.

7.  Line a 6 cup jumbo muffin tin or 18 cup standard muffin tin with cupcake liners.
Fill with batter - leave ⅓ muffin tin/liner for muffins to rise above.

8.  Sprinkle the 3 teaspoons sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes for large muffins or about 18 minutes for regular size.

Remove muffins from tin and cool at least 30 minutes.

from Sweetcsdesigns