Pre Heat Oven 375
2 Cups of Flour
2 Teaspoons of baking soda
Â½ Teaspoons of salt
Â½ Cup of Butter Softened
1 and Â¼ Sugar
Â½ Cup Buttermilk
2 Â½ Cups Blueberries
2 Tablespoons of Sugar for Muffin Tops
Cream butter and sugar until light and fluffy add eggs one at a time. Add Flour with baking powder and salt alternating with buttermilk.
With a fork mash Â½ cup of Blueberries and folding into batter and then gently add the remaining berries.
Fill muffin tins and sprinkle with sugar. Bake for 25-30 minutes.
This batter also makes a great coffee cake using a square pan and bake for 30-35 minutes.