Blueberry Buttermilk Muffins

By á-2693

Ingredients

• 1 cup buttermilk
• ½ cup butter or margarine, melted
• 2 eggs, beaten
• 2 ½ cups all-purpose flour
• 1 cup sugar
• 2 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 ½ cups fresh or dry-pack frozen blueberries*

Preparation

Step 1

In small bowl, combine buttermilk, butter and eggs until blended. In large bowl, combine flour, sugar, baking powder and salt. Make well in the center and add buttermilk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Bake in preheated 400 degree oven 20 minutes or until tops are golden and wooden pick inserted in center comes out clean. (makes about 18 muffins)

* Peaches work well, too.

NOTE: Actuallly, I mix the sugar, melted butter, and buttermilk together first - seems to work very well. And, I like to add ¼ to ½ teaspoon of cinnamon to this. Nutmeg goes well with the blueberries, too, but if you use that only use about 1/8 teaspoon. Also, you can change this up a bit by using ½ cup of regular oats and only 2 cups of flour. If you do this, stir the oats into the buttermilk and let this stand for a bit. Lastly, I never make 18 muffins – just fill up the 12 muffin cups in one pan and bake a bit longer.