Ingredients
- 8 tbsp (1 stick) soft unsalted butter, or 1/2 cup Crisco, or a 50/50
- 1 1/4 cups sugar, plus more for sprinkling the tops of the muffins
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla
- 2 cups bleached flour (you can use regular all-purpose flour)
- 2 tsp baking powder
- 1/2 cup buttermilk or whole milk
- 1 pint fresh or frozen blueberries (thawed, rinsed, drained well)
- Use 12 cup muffin tin with paper liners, grease tops of pan
Preparation
Step 1
1. Set a rack in the middle of the oven and preheat to 450 degrees F.
2. In an electric mixer, cream the butter (or Crisco) with the sugar, until fluffy.
3. Add eggs one at a time, along with vanill until smooth and light.
4. Mix the flour, baking powder and salt together well, and add to
the batter, alternating with the buttermilk.
3. Crush a 1/4 of the berries and stir into the batter; fold in
the remaining berries whole.
4. Spoon the batter into the muffin tins all the way to the top. This will make a high-domed muffin.
5. Bake the muffins 6-8 minutes at 450, then turn heat down to 375
and continue baking for 20-25 minutes, until well risen and deep
golden.
6. While muffins are still hot, brush the tops with butter and sprinkle or dip in sugar.
Cool the muffins in the pan.