Blueberry Muffins

Even Ellen, who is not fond of blueberries, likes these muffins. They are delicious with and without the topping. Originally found at Taste of Home.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups blueberries (I like to use fresh, but froszen work too)

Topping

  • 3 Tbsp sugar
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Directions

  1. Preheat oven to 400°.
  2. Cream butter and sugar with mixer until light and fluffy, 5-7 minutes
  3. Add eggs, one at a time, beating well after each addition. Mix in buttermilk and vanilla.
  4. In a separate bowl, combine flour, baking powder and salt. Add to butter and sugar mixture and stir until just combined. Fold in blueberries.
  5. Grease jumbo muffin tray* or line with paper cupcake liners. Pour muffin batter about two-thirds full.
  6. Mix sugar, cinnamon, and nutmeg for topping and sprinkle over top of the muffins.
  7. Bake 20-25 minutes or until a toothpick comes out clean. Cool 5 minutes in tray and then move to wire rack to finish cooling.

*For standard size muffins, bake at 400° for 15-20 minutes.
Yield: 8 jumbo muffins or 16 standard