INGREDIENTS
• ½ cup butter or 1⁄2 cup margarine, at room temp
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2 cups all-purpose flour
• ½ cup milk
• 2 1⁄2 cups fresh blueberries or 2 1⁄2cups frozen blueberries
• For Topping
• 1 tablespoon granulated sugar, mixed with
• ¼ teaspoon ground nutmeg
DIRECTIONS
Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.
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