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These muffins are hearty, somewhat dense, and make a wonderful breakfast. For a cheese muffin variation, instead of the blueberries, add cup grated parmesan cheese plus lb. sharp cheddar cheese cut into small cubes.

2 cups flour
cup white sugar
2 teaspoons baking powder
salt to taste ( to tsp.)
blueberries (fresh or frozen)

cup melted butter
1 cup buttermilk
2 beaten eggs




  1. Turn oven on to 400F, to pre-heat.
  2. Sift dry ingredients together.
  3. Stir in the blueberries until lightly coated with flour. How many blueberries you say?
    About that many.
  4. Melt the butter, and beat/whisk in the eggs and the buttermilk.
  5. Add the buttermilk mixture to the flour mixture, stirring just until the flour is all stirred in. The batter will be very thick, almost like a dough. (On a dry winter day, you may need to add a tiny bit more buttermilk.)
  6. Divide the batter among 12 greased or paper-lined muffin tins, for 12 extra large muffins. If you make them a little smaller, you can get maybe 18 medium muffins.
  7. Bake at 400F for 20-25 minutes, for extra large muffins. They will be lightly browned and they should "test done".