1 1/2cupsbuttermilkdo NOT sub milk/vinegar/lemon juice mixture!!
3cupsblueberries
Instructions
Preheat oven to 425 degrees.
Combine dry ingredients and mix well. Set aside.
Using your hands, crumble in cold cubed butter into the flour until the chunks are the size of small peas.
In a separate bowl, whisk together eggs, buttermilk, and vanilla well. Slowly pour into dry mixture, and mix with a wooden spoon just until the flour is moistened.
Gently mix in the blueberries. Batter will be VERY thick and lumpy.
Line a muffin tin with paper liners and spray with non-stick cooking spray. Spoon batter into liners until full, or slightly coming up over the rim. Sprinkle with coarse sugar or streusel topping of your choice.
Place in oven and bake for 10 minutes at 425, then reduce heat to 350 for 20-30 minutes, or just until the tops are a light golden brown.