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• Mix dry ingredients together. Make a hole in the middle of the dry ingredients and add the buttermilk, eggs, and butter. Mix well.
• Fold in blueberries. If your young helper beats the mix or "folds" in the blueberries roughly the dough will appear blue from the juice but will taste just fine.
• Fill well greased (or paper baking cup lined) muffin tins half full.
• Bake 20 minutes at 400 degrees. Makes approximately 2 dozen.

You may note in the ingredient picture that the blueberries are in an odd shaped container. This is our homemade picking bucket. This specific one was made from a large vinegar container. We have also used gallon water jugs. The main idea is to use the handle as a "loop" for a belt to go through and have a large enough opening to not miss as you drop the berries in the container. This frees both hands to pick and allows the chore to be done quicker!

This recipe calls for buttermilk but I rarely have that on hand. So, we use a substitute of 1/3 powdered milk, 1 cup water and 2 TBSP lemon juice.

Also, if you have self rising flour you can omit the baking powder and salt.

The batter can also be poured into other shape pans but will need to be cooked accordingly. A large loaf would take longer than muffins- just test by inserting a toothpick into the center. The loaf is ready when nothing sticks to the toothpick!