2-1/2 cups all-purpose flour

1 cup sugar

2-1/2 teaspoons baking powder

1/4 tsp salt

2 large eggs, lightly beaten

1 cup buttermilk

1/4 cup butter, melted

1-1/2 cups fresh blueberries

Preheat the oven to 400° degrees. Lightly grease a muffin pan.

In a large bowl, combine all of your dry ingredients. In a separate  bowl, combine the eggs, buttermilk and butter; stir wet ingredients into dry,  just until moistened. Fold in the blueberries.

Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted into the muffin comes out clean, 20-24 minutes. Remove to a wire rack and cool.