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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.

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