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Tuesday, June 22, 2010

Recipe: Blueberry Muffins

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 cup milk
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups fresh or frozen blueberries

2 T. granulated sugar
1/2 tsp. ground nutmeg

--Preheat oven to 375°F.
--Cream butter and sugar until light and fluffy.
--Add eggs, one at a time, beating well after each addition.
--Stir in milk and vanilla.
--In another bowl combine the flour, baking powder and salt.
--Add to creamed mixture just until moistened.
--Fold in blueberries.
--Fill paper-lined muffin cups three-fourths full.
--Combine nutmeg and sugar; sprinkle over each muffin.
--Bake for 25-30 minutes or until a toothpick comes out clean.
--Cool for 5 minutes before removing from pan to a wire rack.
--Serve warm.

Makes 1 dozen muffins.

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