Great Blueberry Muffins

I found a great recipe for blueberry muffins and I thought I would share. I am trying to come up with stuff that I can use my food storage for.

Sweet Blueberry Muffins

1/2 c. butter or margarine, softened

1 1/4 c. white sugar (ya, it's a lot...that must be why they're so good!)

2 eggs ( I used powdered and it turned out great)

2 cups all purpose flour (reserve 1/4 c.)

2 tsp. baking powder

1/2 c. buttermilk (Add just a few drops of vinegar to milk instead of buttermilk)

1 pint blueberries (I used freeze dried from my storage and they were great)

2 Tbsp. white sugar

1. Preheat oven to 375. Line pan with muffin papers and spray with Pam.

2. Cream butter, sugar, and salt until fluffy. Beat in eggs. (If you use powdered, you just have to put in 4 Tbsp. powdered eggs and 8 Tbsp. water into the batter separately. You don't have to mix it first.) Add 1 3/4 c. flour and baking powder and buttermilk mixing until incorporated. Crush 1/4 c. blueberries and stir into batter. Mix the rest of the whole blueberries with 1/4 c. flour and fold into batter. Scoop into muffin tins and sprinkle tops lightly with more sugar.

3. Bake for 30 minutes.