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Blueberry Buttermilk Muffins




Source of Recipe


The Harrowsmith Country Life Baking Book


Recipe Introduction



These muffins have a wonderful buttery flavor. They are simple to make and yummy to eat!



List of Ingredients





1/2 c unsalted butter, softened
2 eggs
1 c plus 2 tbsp sugar
3 c flour (reserve 3 tbsp to mix with blueberries)
1 tsp baking powder
2 tsp baking soda
2 c frozen blueberries, rinsed and drained
1 tsp vanilla
1 1/4 c buttermilk

my addition: cinnamon sugar for muffin tops, if desired



Recipe





Preheat to 400.
In a large mixing bowl, combine softened butter, eggs and sugar; cream well.
Scrape bowl.
Mix blueberries with reserved 3 tbsp flour; set aside.
Combine buttermilk and vanilla; set aside.
Combine dry ingredients; set aside.
To creamed mixture, alternately add dry ingredients with buttermilk mixture.
When well mixed, carefully fold in blueberries.
Divide batter evenly between well greased muffin cups.
(I sprinkled cinnamon sugar on the tops of the muffins)
Bake for 15 to 18 minutes.
Cool on rack before removing to platter.
Yield 18 to 24 muffins.


Notes:
I used unsalted butter, large eggs and buttermilk powder.
I sprinkled cinnamon sugar on the tops of the muffins.
I made 24 muffins and baked for 19 minutes.
I used paper liners and sprayed them to prevent sticking.