Nutmeg Blueberry Muffins
|Butter/Null||1⁄2 Cup (8 tbs), softened (Null)|
|Sugar/Null||17 Tablespoon (1 Cup Plus 1 Tablespoon, Divided)|
|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.