Big Blueberry Muffins

By janis-2

Buttermilk substitute:
1 scant cup milk
1 T lemon juice or white vinegar

Mix ingredients
Let sit 5-10 mins

Ingredients

• Muffins:
• 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)
• Topping:
• 3 T sugar
• 1/8 tsp cinnamon

Details

Servings 8
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

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.