6 tablespoons (1 sticks) butter, at room temperature
1 cups sugar
2 eggs, at room temperature
1 teaspoons pure vanilla extract
1 cup of Buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1cup fresh or frozen blueberries,
Preheat the oven to 350 degrees F.
In a large bowl with a handheld mixer, whisk room temperature butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla . In a separate bowl, sift together the flour, baking powder, baking and soda. Add the flour mixture to the batter, also alternate with the buttermilk. Gently fold in the blueberries with a spatula.
Scoop the batter into the prepared muffin pans with paper liners , filling each cup 3/4 of the way and bake for 20 to 25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.