Blueberry Muffins

Last weekend, I picked about 1 gallon of blueberries from my parents blueberry bush. I picked about 3/4 of the bush, and would have picked the rest except for this narly looking black, red, and white spider that was watching me and following me through the leaves. You may have that part of the bush Mr. Mean and Frightening Spider. I have plenty of blueberries, and will share with you!

I love blueberry muffins and often have fond memories of my grandmother Hale calling and saying she just pulled some out of the oven. Talk about jumping in the car and trying to beat the cousins down there. So good! So I found a recipe that is similar from Allrecipes.

Ingredients

1/2 cup unsalted butter

1 1/4 cups white sugar

1/2 teaspoon salt

2 eggs

2 cups all-purpose flour, divided

2 teaspoons baking powder

1/2 cup buttermilk

1 pint fresh blueberries - rinsed, drained and patted dry

2 tablespoons white sugar

Directions

1.Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.

2.In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.

3.Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Enjoy!