These are a tried-and-true favorite at the Captain Tom Lawrence House Inn and returning guests often request them. I prefer to use the small wild blueberries. They are best when eaten still warm or on the same day they are baked. Enjoy!
Blueberry Buttermilk Muffins
2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1 cup buttermilk
2 large eggs, slightly beaten
1/2 cup (1 stick) unsalted butter, melted
2 tsp. vanilla extract
2 cups fresh or frozen blueberries
Cinnamon sugar for sprinkling on top of muffins
Preheat oven to 400 degrees and grease a 12-cup muffin pan. In a medium bowl, stir together flour, baking powder, salt and sugar. Add buttermilk, eggs, melted butter, and vanilla and mix just until dry ingredients are moistened. Gently fold in blueberries.
Spoon batter into muffin cups and sprinkle each muffin with cinnamon sugar. Bake for 20 - 22 minutes, until risen and lighlty brown and centers are firm when lightly pressed. Let cool for 10 minutes in pan before removing to wire rack.