Blueberry Buttermilk Muffins

Recipe found in "Totally Muffins Cookbook" by Siegel & Gillingham

6 TBS butter, softened
2/3 C. Sugar
2 eggs
1 C. Buttermilk
2 teaspoons vanilla
2 and 1/4 C. all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon nutmeg
1 and 1/2 C. blueberries fresh or frozen (unthawed)

Preheat oven to 400 degrees F. Grease muffin tins or line with paper cups.
Cream butter and sugar wunil light and fluffy. Add eggs, buttermilk and vanilla. Lighttly beat until blended.
In another bowl, stir together flour, salt, baking soda, powder and nutmeg. Add dry mixture to liquid and stir just until flour disappears.
Gently stir berries into batter and fill muffin cups to top. Bake 20 minutes. Let cool 5 minutes. Turn our and cool before serving. Makes 12.

Personal side notes-If you don't have buttermilk, which I didn't-mix one cup of regular milk (preferably 2% or whole) with one tablespoon of lemon juice or white vinegar-let stand five minutes before mixing with other ingredients.

"A hint of..." FAITH-Matthew 17:20