4 tbsp. butter
2 eggs
2 1/2 c. unsifted all purpose flour
2 1/2 tsp. baking powder
1 c. sugar
1/4 tsp. salt
1 c. buttermilk
1 1/2 c. fresh blueberries, washed and drained

1. Preheat oven to 400 degrees. Grease 12 large or 24 small muffin pan cups. Place butter in a small skillet and melt; remove from heat.

2. Beat eggs in a small bowl, using a fork, rotary beater or hand mixer.

3. Using a flour sifter or a large strainer, sift flour, baking powder, sugar, and salt together into a large bowl. Using a large spoon, make a "well" in the flour mixture and add buttermilk, eggs, and melted butter. Mix gently, just enough to moisten all ingredients.

4. Gently stir in blueberries. Spoon batter into muffin pan cups. Bake in preheated oven for 20 minutes or until golden brown. Cool slightly on rack, then remove muffins from cups with small spatula while still warm. Serve warm with butter.

Makes 12 large or 24 small muffins.