I found this recipe on Allrecipes.com and it has been very popular at our house. When I made them, we ate a few right afterwards, but then put the rest in the freezer.
I have been taking a few out of the freezer at a time, and the kids have been enjoying them for breakfast. (They especially like it when I pop one in the microwave for about eight seconds before giving the blueberry muffin to them.)
Ingredients:
- 1/2 cup butter
- 1 and 1/4 cups white sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 cups of all-purpose flour, divided (I used a mix of equal parts unbleach all-purpose flour and whole wheat flour)
- 2 teaspoons baking powder
- 1/2 cup buttermilk (I made my own buttermilk with milk and vinegar)
- 1 pint of fresh blueberries (washed, drained, and patted dry)
- 2 extra tablespoons of white sugar (though I would like to try a more coarse sugar sometime, as this is what is used for the top of the muffins)
Directions:
1. Preheat oven to 375 degrees. Fill a muffin tin with paper cupcake liners.
2. In a large bowl, cream together the butter, sugar (1 1/4 cups), and salt (until light and fluffy). Add in eggs and beat, one at a time.
3. Mix together 1 and 3/4 cups of flour and baking powder.
4. Beat in the flour mixture (into the butter/sugar mixture) alternating with the buttermilk, mixing just until incorporated.
5. 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 flour, and fold into the batter.
6. Scoop into muffin cups. Sprinkle tops lightly with sugar. (As I said, I would like to try this part with coarse sugar.)
7. Bake on the middle rack of the oven (that you have preheated) for 30 minutes or until golden brown. Tops of the muffins should spring back when lightly tapped.
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