1 stick unsalted butter, room temperature 1 cup white sugar 2 whole eggs 1 teaspoon pure vanilla extract pinch of salt 1 tablespoon baking powder pinch of ground cinnamon 2 cups all purpose flour 1/2 cup buttermilk 1 1/2 cups wild blueberries
1. Preheat oven to 375°.
2. Grease muffin pan or line with muffin papers.
3. With mixer, cream the butter. Add sugar and mix. Add eggs, vanilla, salt, baking powder and cinnamon. Mix well. With mixer on low speed, add half of the flour and buttermilk. Repeat process with remaining flour and buttermilk. Fold in wild blueberries.
4. Scoop muffin mix into muffin molds. Bake at 375° for 25-30 minutes. Remove from oven and cool for 15 minutes before removing muffins from the tin.
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