Blueberry Muffins

Most weekends we hop over to Goss Berry Farm to pick some delicious berrys for eating out of hand or baking into scones and muffins. Of course our blueberry pancakes wouldn't be the same with bought berries. Here's my favorite muffin recipe.

Blueberry Muffins

3 cups flour
3/4 cup sugar
1 1/2 Tb baking powder
3/4 tsp salt
2 large eggs
1 1/2 cup buttermilk
6 Tb melted butter
1 1/2 tsp vanilla
1 1/2 cup blueberries, lightly coated with flour

Preheat oven to 350 degrees. I use paper muffin liners usually, but if you won't, grease your tin's cups well with the butter wrapper.
In a large bowl mix together all the dry ingredients. In a separate small bowl mix together your wet ingredients. Add to dry ingredients and combine until just mixed. A few lumps is fine.
Gently fold in your blueberries. Fill your muffin tins about 3/4 full. You can sprinkle a bit of sugar on them for crunch at this point if you want.
Bake for 22 minutes for regular sized muffins, until golden brown.  Makes 12 muffins.