Description:

Blueberry muffins with a sugary-nutmeg crust.

Source:

Redbook Magazine March, 1984

Serves/Makes:12

Ingredients

• 1/2 cup (125 ml) butter
• 1 cup (225 ml) sugar
• 2 large eggs
• 2 cups (475 ml) flour
• 2 tsp (10 ml) baking powder
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) milk
• 2 cups (475 ml) blueberries
• 1 tbsp (15 ml) sugar
• 1/4 tsp (1 ml) nutmeg

Preparation

• Preheat oven to 375 degrees (200 C.).
• Line or grease muffin pans.
• Beat butter and add 1 cup (225 ml) sugar until well blended.
• Beat in eggs.
• Stir in flour, baking powder and salt alternating with milk.
• Stir in blueberries.
• Spoon into prepared muffin cups.
• Sprinkle with sugar and nutmeg.
• Bake 25 to 30 minutes until golden.
• Cool at lease 30 minutes before removing from pan.
• If reheating muffins, warm about 7 minutes at 350 degrees (175 C.) before serving
• Makes 12 to 18 muffins.

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