Scrumptious Blueberry Muffins

 Bob’s Red Mill

2 cups Flour

2 tsp Baking Powder

½ tsp Salt

½ cup (1 stick) Butter, softened

1 ¼ cups plus 2 tsp Sugar, divided

2 large Eggs

½ cup Buttermilk

1 ½ cups fresh Blueberries

Preheat oven to 425F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. Whisk together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and 1 ¼ cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter.

Gently! No squashed blueberries!

Spoon batter into prepared muffin pan. Sprinkle with remaining 1 Tbsp sugar. Place pan in oven and immediately reduce heat to 375F. Bake for 30 minutes or until muffins are golden brown. 

When I got these out of the oven I gasped and said "They're BEAUTIFUL!"

Cool in pan for 5 minutes. Move to wire rack to cool completely.

Such a happy muffin.

My Rating: 5/5 "Wonderful. Absolutely wonderful. Not an ingredient out of place. Make these and be happy!"