Looking for a tasty weekday breakfast idea? Or something to send with the kids for lunch?
½ cup butter
1 cup granulated sugar
¼ cup brown sugar
¼ tsp salt
¾ cup buttermilk
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1 cup of fresh blueberries
Preheat oven to 375ºF.
Cream together the butter and sugars beating until fluffy. Add salt.
Add one egg at a time beating well between each addition.
Add the buttermilk to the butter mixture and beat to combine.
Mix together flour, baking powder, and baking soda.
Create a well in the centre of the dry ingredients.
Pour the wet mixture into the dry and mix until moist - Don't over mix.
Fold in the blueberries.
Fill each muffin cup approximately 3/4 of the way full.
Bake for 14-17 minutes or until edges are lightly browned and a toothpick inserted in the centre of the muffins comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely before storing.