1 c. buttermilk
1/2 c. butter, melted
2 eggs, beaten
2 1/2 c. all-purpose flour
1 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. fresh or dry-pack frozen blueberries

In small bowl, combine buttermilk, butter and eggs until blended. In large bowl, combine flour, sugar, baking powder and salt. Make well in center. Add buttermilk mixture, stirring until flour mixture is just moistened. Fold in blueberries. Spoon batter into greased muffin cups, filling 2/3 full. Bake in preheated 400 degree oven 20 minutes or until tops are golden and wooden pick inserted in center comes out clean. Remove from pan. Serve warm or cool on wire rack. Makes about 18 muffins.