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

1. 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.

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 1 3/4 cups flour and the baking powder in a small bowl; stir into butter mixture alternately with buttermilk, mixing just until incorporated.

3. 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.

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.

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