1/2 cup butter
1 1/4 cup white sugar
1/2 teaspoon salt
2 cups flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries-rinsed, drained and patted dry
2 tablespoons white sugar
Preheat oven to 375 degrees. 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 cup 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. Combine the blueberries with the remaining 1/4 cup of flour and fold into the batter. Scoop batter into muffin cups and sprinkle tops with sugar.
Bake in preheated oven for 30 minutes or until golden brown and tops spring back when lightly tapped. Serve warm with butter.
*Don't forget to use paper muffin liners! The first time I made these muffins, I just used Pam and it was hard to get them out of the tin.
Adapted from the Best of the Best Blueberry Muffins off of Allrecipes