Buttermilk Blueberry Muffins!

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It takes a lot to cure a case of ‘ The Mondays’ but these amazingly fluffy, buttermilk blueberry muffins, bursting with berries just might do it! I’m not kidding about bursting with berries either, my sister took a bite of a muffin and one popped in her mouth. The look on her face was priceless. I’m a sucker for the perfect muffin. I think the trick is using buttermilk and making a brown sugar- cinnamon crumble to toss on top! Oh, and using tons and tons and tons of fresh blueberries! Make the thick batter, toss on the crumble and bake at 350 for 30 minutes or until they are golden on top.

Heres what you’ll need for the batter:
2 – 2 1/2 cups of fresh blueberries
2 cups all purpose flour, for extra perfect muffins use White Lilly flour it has magic powers.
1 1/3 cup granulated sugar
2 eggs
1/2 cup room temperature butter
2 teaspoons baking powder
1/2 cup buttermilk (if you don’t have buttermilk, add a tablespoon of lemon juice per half cup of milk. Stir and let sit for 5-10 minutes and you’ll have yourself some buttermilk)
Dash of salt

Combine butter sugar and whip until fluffy. Add two eggs and mix. In a separate bowl sift together flour, baking powder and salt. While mixing slowly add half the dry mix. Pour in the buttermilk followed by the second half of dry ingredients. Now fold in the fresh blueberries. Be very careful to not smash all the berries. Fill to the very top the lined muffin tins. Lastly toss on the brown sugar crumble.

What you’ll need for the crumble:
1/2 cup granulated sugar
1/3 cup flour
1/4 cold butter cubed
3 tsb cinnamon
1/3 packed brown sugar
Combine all the ingredients and smash with a fork.

Perfect for a ‘to go’ breakfast all week!

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