Serves: 6
Prep Time: 40 mins
Ingredients:
½ Cup Butter (softened)
1.25 Cup of Sugar
2 Eggs (large)
1 Teaspoon of Vanilla Paste
2 Cups of All Purpose
1 Teaspoon of Salt
2 Teaspoon of Baking Powder
½ Cup of Buttermilk (milk will also work well)
2 Cups of Blueberries
3 Teaspoons of Sugar
Method:
- Preheat oven to 400 F
- Cream the butter and 1 ¼ C sugar until light and fluffy (5M)
- Add the eggs, one at a time and beat well
- Add vanilla paste and buttermilk – beat well
- Sift in the flour, salt, baking soda, into the creamed mix
- Mash half the blueberries and add to the mix
- Fold in the remaining blueberries
- Line a 6 C jumbo or large muffin tin or a 12 C standard muffin tin
- Fill with the tin with batter – fill about 2/3 full
- Sprinkle with 3 t sugar over the tops
- Reduce the oven heat to 375 F – and bake for 30-35 minutes
- Let cool for at least 20m
- Serve with whipped butter or whipped cream cheese
