Blueberry Mini Muffins

Ingredients

• • 1 cup butter, softened

  • 2 cups sugar

  • 5 eggs

  • 1 1/4 cup buttermilk

  • 2 teaspoons vanilla extract

  • 5 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 3/4 teaspoon salt

  • 3 cups fresh or frozen blueberries

  • Additional sugar

Directions

1. In a mixing bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick).I have big blueberries, so I thaw them in the microwave first, then place two in each muffin tin of batter and cover them up.

2. Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

NOTE: This is not a super sweet muffin - which is exactly why I loved it today. Sometimes I am in search of super sweet, but this was more cakey and I loved it.