Nutmeg Blueberry Muffins Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| 1 cup plus 1 tablespoon sugar, divided | ||
| Eggs | 2 | |
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Frozen blueberries | 2 Cup (16 tbs) | |
| Ground nutmeg | 1/4 Teaspoon | |
Directions
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.
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.
Chef
