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Nutmeg Blueberry Muffins's picture
  Butter/Null 1⁄2 Cup (8 tbs), softened (Null)
  Sugar/Null 17 Tablespoon (1 Cup Plus 1 Tablespoon, Divided)
  Eggs/Null 2 (Null)
  Milk/Null 1⁄2 Cup (8 tbs) (Null)
  Vanilla extract/Null 1 Teaspoon (Null)
  All purpose flour/Null 2 Cup (32 tbs) (Null)
  Baking powder/Null 2 Teaspoon (Null)
  Salt/Null 1⁄4 Teaspoon (Null)
  Unsweetened blueberries/Null 2 Cup (32 tbs) (Fresh / Frozen)
  Ground nutmeg/Null 1⁄4 Teaspoon (Null)

In a large mixing bowl, cream the butter and 1 cup sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the milk and vanilla.
Combine the flour, baking powder and salt; add to the creamed mixture just until moistened.
Fold in the blueberries.
Fill paper-lined muffin cups three-fourths full.
Combine the nutmeg and remaining sugar; sprinkle over the top.
Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3109 Calories from Fat 957

% Daily Value*

Total Fat 109 g167.3%

Saturated Fat 63.8 g318.9%

Trans Fat 0 g

Cholesterol 676.2 mg225.4%

Sodium 1479.9 mg61.7%

Total Carbohydrates 499 g166.3%

Dietary Fiber 14.1 g56.5%

Sugars 292.7 g

Protein 45 g90.6%

Vitamin A 71.5% Vitamin C 47.9%

Calcium 100.5% Iron 86.2%

*Based on a 2000 Calorie diet


Nutmeg Blueberry Muffins Recipe