Best Of The Best Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Big Blueberry muffins with a crust sugar topping. I have used strawberries in place of blueberries and they are wonderful also. I am confident you could use any berry in these and they would still be delicious! Read more ! Ingredients:
1/2 cup unsalted butter |
1 1/4 cups white sugar |
1/2 teaspoon salt |
2 eggs |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 cup buttermilk |
1 pint blueberries-rinsed, drained and patted dry |
2 tablespoons white sugar |
Directions:
1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. 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 the 2 tablespoons sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
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