Blueberry Muffin

Preheat the oven to 400°F. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter. Stir the wet ingredients into the dry ingredients until they're just moistened. Fold in blueberries. In a small bowl, combine the eggs, buttermilk and butter. Stir the wet ingredients into the dry ingredients until they're just moistened. Fold in the blueberries. Editor's Tip: "Folding in" an ingredient means adding it with a scooping motion rather than a vigorous mixing motion. When I'm folding in the blueberries, I like to use a rubber spatula. Tilting the bowl slightly, run the spatula along the bottom of the bowl to gather up some batter. I do this a handful of times until the berries are evenly distributed.

Grease a muffin tin or line it with paper cups. Fill each cup three-fourths full with batter. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 24 minutes. Remove the muffins and transfer them to a wire rack to cool.