Categories: Desserts
Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cups flour, plus 1/4 cup for coating berries
- 2 tsp baking powder
- 1/2 cup buttermilk
- 2 cups blueberries
- 2 tbsp coarse white decorating sugar
Directions
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sition rack in middle of oven. Preheat oven to 375. Line 16 muffin cups with paper liners; coat liners and surface of muffin pans with cooking spray.
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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 1 3/4 cups flour and the baking powder in a small bowl; stir into butter mixture alternately with buttermilk, mixing just until incorporated.
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Crush 1/2 cup blueberries and stir into batter. Toss remaining blueberries with remaining 1/4 cup flour; fold in batter. Scoop batter into muffin cups. Sprinkle tops lightly with coarse sugar.
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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.