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Blueberry Muffins




Source of Recipe


Country Cooking Cookbook


List of Ingredients




1/2 cup butter or margerine, at room temp.
1 cup sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2-2 1/2 cups fresh or frozen blueberries
2 cups flour
1/2 cup milk

Topping:
1 tbsp. sugar mixed with
1/4 tsp. nutmeg



Recipe



heat oven to 375 degrees. Grease muffin cups or line with paper cups. In a medium sized bowl, beat butter with a wooden spoon or electric mixer until creamy. Add sugar and beat until pale and flufy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder and salt. With a rubber spatula, fold half the flour, then half the milk into the batter. Repeat with remaining flour and milk. Fold in blueberries. Spoon batter into the muffin cups. Sprinkle with topping. Bake 25-30 minutes until golden brown and top feels springy to the touch when pressed. Makes 12 muffins.