I've Been Eating My Aunt Cindy's Quick Blueberry Muffins for Decades

Instructions

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1. 1 Grease a standard muffin pan with butter or baking spray.
2. 2 Place 1/2 cup of the butter in a large bowl and melt it in the microwave on 50% power in 15-second increments. In a small bowl, melt the remaining 1 1/2 tablespoons butter and set aside.
3. 3 Whisk the sugar into the large bowl of butter until combined. Then, whisk in the eggs and buttermilk until combined.
4. 4 Add the flour, baking powder, and baking soda to the bowl, and use the whisk to gently incorporate the dry ingredients together while they're still sitting on the wet ingredients. Switch to a rubber spatula and gently mix the dry ingredients into the wet, until 3/4 of the way combined; the batter will still have some lumps.
5. 5 Gently fold in about 1 cup of blueberries—no need to measure. Just reserve a small handful for the muffin tops. Don’t overmix.
6. 6 Divide the batter evenly among the muffin cups and top any muffins that look like they could use more berries with the remaining blueberries. Transfer the muffin pan to the oven and bake for 5 minutes at 425°F. Reduce the heat to 375°F and bake for another 13 to 16 minutes, or until the tops are puffed and golden and a toothpick inserted into the center comes out clean.
7. 7 While the muffins are still hot, brush the tops with the additional melted butter and sprinkle with sugar. Let them cool completely in the pan. These muffins are best the day they're made, but you can store leftovers in an airtight container at room temperature for 2 to 3 days or in the fridge for 3 to 4 days. Gently warm in a microwave, or under a broiler, and spread with a little butter before serving. Alternatively, freeze the muffins in an airtight container or zip-top bag for up to 3 months. Thaw them in the fridge overnight and warm briefly before eating. Love the recipe? Leave us stars and a comment below!