Chef's Book | Recipe Site Yummy Recipes Site
Ingredients
½ cup unsalted butter, softened
1½ cups white sugar
½ tsp. salt
2 eggs
1 tsp. vanilla
1¾ cups flour, plus ¼ cup for
coating berries
2 tsp. baking powder
½ cup buttermilk
2 cups blueberries
2 Tbsp. coarse white
decorating sugar
Directions
- Position rack in middle of oven. Preheat oven to 375°F. Line 16 (2½ – inch) muffin cups with paper liners; coat liners and surface of muffin pans with cooking spray.
- 2. Cream together butter, sugar, and salt in a large bowl until light and fluffy. Beat in eggs, 1 at a time, and the vanilla. Whisk together 1¾ cups flour and the baking powder in a small bowl; stir into butter mixture alternately with buttermilk, mixing just until incorporated.
- 3. Crush ½ cup blueberries and stir into batter. Toss remaining blueberries with remaining ¼ cup flour; fold into batter. Scoop batter into muffin cups. Sprinkle tops lightly with coarse sugar.
- 4. Bake until golden brown and tops spring back when lightly tapped, about 25 minutes. Let cool in pan 5 minutes. Remove muffins from pan and let cool completely on a wire rack.
