Ingredients
12
12 servings
- •nonstick cooking spray
- •1.25 cups white sugar
- •0.5 cup unsalted butter
- •0.5 teaspoon salt
- •2 large eggs
- •2 cups all-purpose flour, divided
- •2 teaspoons baking powder
- •0.5 cup buttermilk
- •1 pint fresh blueberries - rinsed, drained and patted dry
- •2 tablespoons white sugar
Instructions
- Position rack in the middle of the oven. Preheat the oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with nonstick spray, and line with paper liners.
- Cream together 1 1/4 cups sugar, butter, and salt in a large bowl until light and fluffy. Beat in eggs one at a time.
- Mix together 1 3/4 cups flour and baking powder. Beat in the flour mixture alternately with the buttermilk into egg mixture, 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 flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
- Bake in the preheated oven until golden brown and tops spring back when lightly tapped, about 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 264
- Carbohydrate: 44g
- Fat: 9g
- Fiber: 1g
- Protein: 4g
- Sugar: 26g
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