Blueberry muffins with a crunchy top while the inside is soft, cake-like, and moist. They are great for breakfast, brunch, or a treat. I sometimes take them to neighbors instead of homemade bread or cookies.
Blueberry Muffins
1/2 cup unsalted butter
1 1/4 cups sugar
1/2 tsp salt
2 eggs
2 cups flour (divided 1 3/4 cups and 1/4 cup)
2 tsp baking powder
1/2 cup buttermilk
2 cups blueberries (fresh or frozen)
white sugar for sprinkling
Beat together butter, sugar, and salt until light and fluffy. Beat in eggs one at a time.
Mix together the flour with the baking powder. Beat in the flour mixture alternately with the buttermilk into the batter (alternating makes a more tender cake). Mix just until incorporated.
Toss 1/4 cup remaining flour with blueberries. Fold coated blueberries into batter. Divide batter into 12 muffin cups. Use cupcake liners as the batter is sticky.
Sprinkle a pinch of white sugar over the top of each muffin. Bake at 375 for 25-30 minutes or until golden brown.
Blueberry Muffins1/2 cup unsalted butter
1 1/4 cups sugar
1/2 tsp salt
2 eggs
2 cups flour (divided 1 3/4 cups and 1/4 cup)
2 tsp baking powder
1/2 cup buttermilk
2 cups blueberries (fresh or frozen)
white sugar for sprinkling
Beat together butter, sugar, and salt until light and fluffy. Beat in eggs one at a time.
Mix together the flour with the baking powder. Beat in the flour mixture alternately with the buttermilk into the batter (alternating makes a more tender cake). Mix just until incorporated.
Toss 1/4 cup remaining flour with blueberries. Fold coated blueberries into batter. Divide batter into 12 muffin cups. Use cupcake liners as the batter is sticky.
Sprinkle a pinch of white sugar over the top of each muffin. Bake at 375 for 25-30 minutes or until golden brown.
These are the BEST muffins I have ever tasted!!!
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