|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Sugar||12 1⁄3 Tablespoon (2 Tablespoons Plus 2/3 Cup)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground mace/Nutmeg||1⁄4 Teaspoon|
|Unsalted butter/Margarine||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Blueberries||3 Cup (48 tbs), washed and stemmed (Fresh / Dry Packed Frozen)|
|Low fat buttermilk||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 375°F. Grease 12 regular-size or 36 mini muffin cups or line with paper liners. Onto a piece of wax paper, sift the flour, baking powder, and salt. In a cup, mix 2 tablespoons of the sugar with the cinnamon and mace.
2. In a medium-size bowl, with an electric mixer set on high, beat the butter until creamy. Add the remaining 2/3 cup of sugar, then the eggs, one at a time, then the vanilla, beating until the mixture is light yellow and fluffy.
3. With a potato masher, mash 1 cup of the blueberries and stir them into the egg mixture with a wooden spoon. Using a wooden spoon, stir in the flour mixture, alternately with the buttermilk, just until blended. Fold in the remaining 2 cups of whole blueberries. Fill each muffin cup almost full, then sprinkle with the spiced sugar.
4. Bake for 25 minutes for regular-size or 15 minutes for mint muffins or until golden. Cool the muffins in the pan on a rack for 5 minutes before removing them. Serve with Strawberry Butter.