Best of the Best Blueberry Muffins

Recipe View Preheat the oven to 375°F (190°C). Position a rack in the center of the oven. Lightly spray the top of a muffin tin with nonstick spray, and line with paper liners. (5 minutes)

Recipe View In a large bowl, cream together 1 1/4 cups of sugar, softened butter, and salt until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. (8 minutes)

Recipe View In a separate bowl, whisk together 1 3/4 cups of flour and baking powder. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined; do not overmix. (7 minutes)

Recipe View Gently crush 1/4 of the blueberries and stir them into the batter. In a small bowl, toss the remaining whole blueberries with the remaining 1/4 cup of flour. This will prevent them from sinking to the bottom of the muffins. Fold the floured blueberries into the batter. (5 minutes)

Recipe View Scoop the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the tops of the muffins lightly with the remaining sugar. (5 minutes)

Recipe View Bake in the preheated oven for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops should spring back when lightly tapped. (30 minutes)

Recipe View Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)