Blueberry Buttermilk Muffins

2 1/2 cups flour
2 1/2 tsp. baking powder
1 cup sugar
1/4 tsp. salt
1 cup buttermilk
1/2 cup butter, heated until slightly browned
2 large eggs, beaten
1 1/2 cups fresh or frozen blueberries
1 Tbls. flour

Heat oven to 400 degrees. Grease and flour a 12-cup muffin tin or line with paper liners.
Combine 2 1/2 cups flour, baking powder, sugar and salt in a mixing bowl; make a well in the center. In another bowl, combine buttermilk, melted butter and eggs; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix. Toss blueberries with 1 tablespoon flour and gently fold into batter. Fill prepared muffin tins two-thirds full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack. Enjoy!