Because of the additon of cinnamon and not the usual lemon rind these are a really nice change.
|½||cup butter, softened|
|2||teaspoons baking powder|
|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