Blueberry Muffins

1/2 c. butter

1 1/4 c. white sugar

1/2 tsp. salt

2 eggs

1. tsp. vanilla

2 c. all purpose flour

2 tsp. baking powder

1/2 c. buttermilk

1 pint fresh blueberries, rinsed, drained and patted dry

2 Tblsp. turbinado sugar

1. Preheat over to 375F. 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, sugar, vanilla and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 c. 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 berries with the remaining 1/4 c. of the flour, and fold into the batter. Scoop into the muffing cups. Sprinkle tops lightly with turbinado sugar.

3. Bake in preheated over for 30 minutes, or until golden brown and tops spring back when lightly tapped. Test with a cake tester or wooden pick to ensure they are done.