Because of the additon of cinnamon and not the usual lemon rind these are a really nice change.
| ½ | cup butter, softened |
| 1 | cup sugar |
| 2 | eggs, beaten |
| ½ | cup milk |
| 2 | cups flour |
| 2 | teaspoons baking powder |
| ½ | teaspoon salt |
| 1 | teaspoon ground cinnamon |
| ¼ | teaspoon ground nutmeg |
| 2 | cups fresh blueberries, (may use frozen) |
| 2 | tablespoons sugar, for topping |
In a medium mixing bowl, cream together butter and sugar.
Add eggs and mix well; stir in milk.
Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries.
Fill greased muffin cups about ¾ full.
Sprinkle tops with a little sugar.
Bake in a preheated 375 degree oven for about 20 minutes, or until lightly browned.
Makes about 12 muffins