THE BEST BLUEBERRY MUFFINS
Makes 18.....or 12...muffins
½ cup butter at room temperature
2 large eggs
1 tsp vanilla
2 tsp baking powder
¼ tsp salt
2 cups all-purpose flour
½ cup milk
2 ½ cups fresh or frozen blueberries
1 TBSP sugar
¼ tsp ground nutmeg
Preheat oven to 375°. Spray muffin tin, set aside.
|Don't forget to spray your muffin tin in the dishwasher to avoid overspray clean-up!|
In a large bowl, mix butter with electric mixer until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
With a spoon, fold in half of the flour and then half of the milk; repeat.
Spoon into muffin cups and sprinkle topping onto each muffin.
For 18 muffins, bake 15 – 20 minutes until golden brown and springy to the touch.For 12 muffins, bake 25 – 28 minutes until golden brown and springy to the touch.