Blueberry Buttermilk Muffins


A simple, classic and always a favorite recipe of many.

Easily vary depending on your preference by adding cranberries, raspberries, orange rind, nuts and many other options. Just follow your taste buds.

Blueberry Buttermilk Muffins (makes about 2 dozen)

3 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1 tsp salt
2 large eggs, lightly whisked
1 1/2 cups buttermilk
6 tbsp butter, melted
2 tsp vanilla
3 cups blueberries

Grease two 12 cup muffin tins.

Preheat the oven to 350F.

In a large bowl combine all dry ingredients. Add the eggs, vanilla, buttermilk and butter, stirring until all ingredients are incorporated.

Carefully mix in the blueberries.

Spoon the batter into the prepared tins, filling each about 3/4 of the way to the top and then topping each with a sprinkle of sugar.

Bake in the center of the oven for 25 minutes or until slightly golden. Remove and let cool before turning out.