Best BlueBerry Muffins

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“Extra big blueberry muffins are topped with a sugar and nutmeg mixture in this souped-up blueberry muffin recipe.”
INGREDIENTS:
1/2 cup butter at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups of blueberries
2 cups all purpose flour
1/2 cup milk
1 tablespoon of sugar mixed with 1/4 teaspoon ground nutmeg

DIRECTIONS:
1. Preheat oven to 375 degrees F. Grease muffin cups or line with muffin liners.  I like to skip every other one so that the edges don’t touch each other when they rise.  You don’t want to be “cutting” your muffins apart.

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2. Cream butter and sugar until pale and fluffy.  Beat in eggs, one at a time.
3. Beat in vanilla, baking powder and salt.

4. Fold in half the flour with a spatula, then half the milk.  Add remaining flour and milk.  Fold in blueberries.

5. Scoop batter into muffin cups.  Sprinkle with the nutmeg and sugar.

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6. Bake 25 to 30 minutes or until golden brown.
7. Let muffins cool at least 30 minutes in the pan before removing.

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