Ive Been Eating My Aunt Cindys Quick Blueberry Muffins for Decades
Ingredients
- 1/2 cup ( 115 g ) plus 1 1/2 tablespoons ( 21 g ) salted butter , divided, plus more for greasing
- 1/2 cup ( 100 g ) granulated sugar , plus more for sprinkling
- 1 cup ( 227 g ) buttermilk , at room temperature
- 2 large eggs , at room temperature
- 1 3/4 cups ( 210 g ) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups ( 240 g ) blueberries, fresh or frozen
Instructions
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