Big Blueberry Muffins
1 scant cup milk
1 T lemon juice or white vinegar
Let sit 5-10 mins
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups blueberries (fresh or frozen)
- 3 T sugar
- 1/8 tsp cinnamon
Preparation time 15mins
Cooking time 35mins
Preheat oven to 400.
In a large bowl:
Cream butter and sugar until light and fluffy
Add eggs, one at a time, beating with each addition.
Beat in buttermilk and vanilla.
In a smaller bowl:
Whisk flour, baking powder and salt.
Add flour mixture to creamed mixture.
Stir just until moistened.
Fold in blueberries.
Fill greased or paper lined muffin tins - 2/3 full. (I used popover pans for jumbo muffins)
Mix topping ingredients and sprinkle over tops.
Bake 20-25 minutes (toothpick inserted in center should come out clean).
Cool 5 minutes. Remove from pan onto a wire rack.