Best of the Best Blueberry Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 2 eggs
- 1/2 teaspoon salt
- 1 1/4 cups white sugar
- 2 teaspoons baking powder
- 2 tablespoons white sugar
- 1/2 cup unsalted butter
- 1/2 cup buttermilk
- 2 cups all-purpose flour divided
- 1 pint fresh blueberries - rinsed drained and patted dry
- Carbohydrate 32.9858100308398 g
- Cholesterol 22.1227777943992 mg
- Fat 8.2698650066199 g
- Fiber 0.563236121761952 g
- Protein 3.60540277998766 g
- Saturated Fat 5.13736178184941 g
- Serving Size 1 1 muffin (90g)
- Sodium 312.073805878228 mg
- Sugar 32.4225739090779 g
- Trans Fat 0.624094139421653 g
- Calories 219 calories
Directions Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
