Ingredients

• nonstick cooking spray
• 1.25 cups white sugar
• 0.5 cups unsalted butter
• 0.5 teaspoons salt
• 2 large eggs
• 2 cups all-purpose flour , divided
• 2 teaspoons baking powder
• 0.5 cups buttermilk
• 1 pint fresh blueberries - rinsed , drained and patted dry
• 2 tablespoons white sugar

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Bake in the preheated oven until golden brown and tops spring back when lightly tapped, about 30 minutes.

Nutrition per serving