Looking for a tasty weekday breakfast idea? Or something to send with the kids for lunch? Ingredients ½ cup butter 1 cup granulated sugar ¼ cup brown sugar ¼ tsp salt 2 eggs ¾ cup buttermilk 2 cups AP flour 1 tsp baking powder 1 tsp baking soda 1 cup of fresh blueberries Method: 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.