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!
Ingredients
- nonstick cooking spray:
- ¼ cups white sugar: 1 piece
- unsalted butter: 0.5 cup
- salt: 0.5 tsp
- eggs: 2 piece
- all-purpose flour: 2 cups (divided)
- baking powder: 2 tsp
- buttermilk: 0.5 cup
- pint fresh blueberries - rinsed, drained and patted dry: 1 piece
- white sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Bake in the preheated oven until golden brown and tops spring back when lightly tapped, about 30 minutes.
