Blueberry Muffins Regular plain-old blueberry muffins. Good eatin'. Ingredients 1/2 cup unsalted butter 1 1/4 cups white sugar 1/2 teaspoon salt 2 eggs 2 cups all purpose flour, divided 2 teaspoons baking powder 1/2 cup buttermilk 1 pint (2 cups) blueberries 2 Tablespoons sugar I Am the Muffin Man Preheat oven to 375 degrees. Spray muffin cups with cooking spray, or line with paper cups. In a large bowl, cream the butter, 1 1/4 cups sugar and the salt until light and fluffy. Beat in eggs one at a time until smooth and fluffy. In a small bowl, put 1 1/2 cups of the blueberries and 1/4 cup flour, and toss to coat. In another bowl, mix together 1 3/4 cups flour and 2 teaspoons baking powder. Add the dry mixture to the butter mixture, alternating with the buttermilk, and beat just until mixed. Crush the remaining 1/2 cup of the blueberries, and stir into the batter. Fold the flour-coated blueberries into the batter. Spoon evenly into 12 muffin cups, and sprinkle tops with sugar. Bake 25-30 minutes, until golden brown and the tops spring back when touched lightly. Notes and Hints and Stuff Can I Make These Ahead? These actually freeze pretty well. If you want to make them ahead and "rejuvinate" them for a gathering, freeze them in sealed containers, and when you serve them, pop them in the microwave for a few seconds.