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Ingredients
½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries – rinsed, drained and patted dry
2 tablespoons white sugar
Directions
Step 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.
Step 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 sugar.
Step 3
Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Nutrition Facts
Per Serving: 264 calories; protein 3.8g; carbohydrates 43.5g; fat 8.9g; cholesterol 51.7mg; sodium 181mg.
source: allrecipes.com
