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Blueberry Buttermilk Muffins

2 cups all-purpose flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 egg, slightly beaten
1 cup buttermilk
1/4 cup melted butter or margarine
1 cup blueberries, washed and drained



Combine dry ingredients in a mixing bowl; set aside.
Combine egg, buttermilk, and butter; mix well.
Make a well in center of dry ingredients; pour in liquid ingredients.
Stir just until moistened.
Fold in blueberries.
Fill greased muffin pans 2/3 full.
Bake at 425 degrees for 20-25 minutes.
Remove from pan immediately.

Buttermilk Cranberry Muffins

1 cup cranberries, coarsely chopped
3/4 cup sugar, divided
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg
1 1/2 cups buttermilk, room temperature
2 tablespoons frozen orange juice concentrate, thawed

Cranberry Butter
1 cup cranberries
1 cup powdered sugar
1/2 cup butter or margarine
1 tablespoon lemon juice


Combine cranberries and 1/4 cup sugar; set aside.
Mix together flour, remaining sugar, baking powder, baking soda, and salt.
Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
Lightly beat together egg, buttermilk and orange juice.
Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
Spoon batter into greased muffin cups, filling two-thirds full.
Bake at 375 degrees for 25 minutes.
To make cranberry butter, puree cranberries in blender.
Add sugar, butter, and lemon juice; process until smooth.
Refrigerate until ready to use.