Best of the Best Blueberry Muffins

Big blueberry muffins with a crusty sugar topping. This is a recipe I got from my grandma. The blueberries and the sweet batter are fabulous together — favorites of all who have tried them. They are quick and easy and made with just a few ingredients. Remember to use paper liners!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 264 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1 ¼ cups white sugar
• ½ cup unsalted butter
• ½ cup buttermilk
• 2 large eggs
• nonstick cooking spray
• 2 cups all-purpose flour, divided
• 1 pint fresh blueberries - rinsed, drained and patted dry

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until golden brown and tops spring back when lightly tapped, about 30 minutes.