Fresh blueberries usually disappear before I have a chance to cook with them, because we love them fresh, with yogurt, and in smoothies. But prices have been good lately and I decided to use some of the most recent purchase making these fresh blueberry muffins. These were wonderful fresh from the oven, but this makes a large batch, so I stored them in the refrigerator for breakfasts and snacks. This recipe has more berries than most, so they are moist, full of berry goodness, and a little crumbly – yum!
1⁄2 cup butter, at room temp
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups flour
1⁄2 cup milk
2 1⁄2 cups fresh blueberries
1 Tablepoon sugar and 1.2 teaspoon nutmeg for topping
Heat oven to 375°. Mix 1 Tablespoon sugar and 1/2 teaspoon nutmeg for topping and set aside.
Grease 18 regular-size muffin cups In bowl, mix butter and sugar until creamy.Add eggs one at a time, then beat in vanilla, baking powder and salt.
Fold in half of flour, followed by half of milk. Repeat for other half. Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and test done..