Blueberry buttermilk muffins
Instructions:
- 21⁄2 cups all purpose flour;
- 1 cup sugar;
- 1 cup buttermilk;
- 1⁄4 pound butter;
- 21⁄2 teaspoons baking powder;
- 1⁄4 teaspoon salt;
- 2 eggs, beaten;
- 11⁄2 cups fresh blueberries, rinsed.
- CHOOSE:
- Berries that appear plump, unwrinkled, blue in color, and nearly free of leaves and stems. The box should not be stained or have any signs of mold.
- STORE: Blueberries should be stored in the refrigerator in the original container and are best if used within a week.
- HOW TO USE: When ready to use, wash well. Blueberries are delicious on cereal or yogurt, in fresh fruit salads, pancakes, or muffins.
- Stir flour, sugar, baking powder and salt together in a large bowl.
- In a saucepan, melt the butter and cook until slightly brown.
- Make a well in the dry mixture and add buttermilk, eggs and melted butter.
- Mix well.
- Stir in fresh blueberries.
- Fill well-greased muffin tins half full.
- Bake at 400 degrees for 20 minutes.
- Serve warm.