Blueberry Buttermilk Muffins

*BLUEBERRY BUTTERMILK MUFFINS*
This delicious muffin recipe is from Walgreens Drug Store Prescription for Good Taste cookbook. Makes 2 dozen small or 12 large muffins.

2-1/2 cups	Flour	625 mL
2-1/2 tsp	Baking powder	12 mL
1 cup	Sugar	250 mL
1/4 tsp	Salt	1 mL
1 cup	Buttermilk	250 mL
2	Eggs, beaten	2L
1/2 cup (1 stick)	Butter, melted and browned slightly	125 mL
1-1/2 cup	Blueberries, fresh or dry-pack frozen	375 mL
	Sugar

Preheat oven to 400°F [200°C] Combine flour, baking powder, sugar and salt in a large bowl. Make a well, add buttermilk, eggs, and melted butter. Mix well. Fold in blueberries. Fill greased or paper-lined muffin pans 3/4 full. Sprinkle generously with sugar Bake on middle rack of oven for 20 minutes or until lightly browned. Remove from pan immediately.