GETTING READY

1. Preheat oven to 375 degree F.

2. Line a muffin tray with liner and set it aside.

MAKING

3. In food processor cream together butter, granulated sugar, and brown sugar until fluffy.

4. Add salt, and egg, one at a time and beat after each addition.

5. Pour buttermilk and mix well.

6. In a separate bowl, add flour, baking powder, and baking soda. Mix.

7. Make a well in the centre of dry ingredients and pour egg mixture into it. Mix just to combine. Do not over mix.

8. Throw blueberries and fold to spread evenly.

9. Scoop and fill the muffin cups about ¾ of the way up with batter.

10. Pop the muffin tray in oven and bake for 14-17 minutes or until a toothpick when inserted comes out clean.

11. Remove the tray from oven and allow muffins to cool in tray for few minutes. Transfer muffins to a wire rack and let it cool completely.

SERVING

12. Serve blueberry buttermilk muffin with a glass of cold milk.