The Blueberry-est Muffins

These are my FAVORITE blueberry muffins. They're sturdy, yet moist. They're not overly sweet, but if that's what you're craving, you can easily add a little extra sugar to the top OR make a crumble topping. I made these for an early morning event recently and they flew off the plate! This muffin could easily be adapted to make other flavors too. They would hold up well to fresh strawberries, huckleberries, raspberries...I've even dreamed up an apricot white chocolate chip muffin with a secret ingredient. I won't tell you all my secrets right now, but seriously, add these to your repertoire, your people will thank you!

Ingredients:

3 Cups Flour

3/4 Cups Sugar

1 1/2 Tbs. Baking Powder

3/4 tsp. salt

1 1/2 Cups buttermilk

2 Large Eggs

6 Tbs. Butter, softened

1 1/2 tsp. Vanilla

1 1/2 Cups blueberries, lightly tossed with flour

Directions:

Preheat Oven to 350*F

In a mixing bowl, add all the dry ingredients and mix well. Make a well in the center and add the wet ingredients.

Stir until all the ingredients are wet, but make sure not to over mix. There will be lumps and bumps.

Slowly fold the blueberries into the mixture. Stir just until they are evenly distributed. The more you fold the more you chance breaking down those beautiful berries and staining your batter blue.

Line a muffin pan with 18 muffin cups and fill 3/4 full. Sprinkle the tops of each muffin with sugar. Demerera (raw) sugar would be a nice choice here, but plain old will work perfectly too.

Bake for 25 minutes or until golden brown. Stick a toothpick in the center to make sure it comes out clean or with moist crumbs.

Tip: These are great to make in large quantities, if you ever need to serve a crowd. I've found the easiest way to do that is to use these muffin cups. They hold a bit more than your traditional muffin tin, so you may have to bake them a little longer and you might not get a full 18 muffins. BUT, they stand alone when baking, so you can just sit them all on a cookie sheet and bake them. I usually get 20 muffin cups on a baking sheet and they bake perfectly every time.