Blueberry Buttermilk Muffins

I Love Love Love Muffins! These are sooooo good. I found these by typing in "best blueberry muffins" in my Google search bar. There were 426 reviews and it got 4 and 3/4 stars. I made a few adaptations and the result was fabulous!

Yields 12 regular muffins or 6 jumbo muffins.

Ingredients:
1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
1 t vanilla
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained
and patted dry (frozen works too)
3 tablespoons raw or torbino sugar

Directions:
1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Add vanilla. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 23 minutes, or until golden brown, and tops spring back when lightly tapped.

I bake these in the texas size muffin tins without liners and they pop out just fine.