- ½ cup (1 stick) butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 2 teaspoons baking powder
- ¼ tsp salt
- 2 ½ cups blueberries
- 2 cups all purpose flour
- ½ cup milk
- 1 talblespoon sugar mixed with ¼ tsp ground nutmeg (optional)
Cooking time 25mins
Heat oven to 375. Place paper cups in 12 muffin tins.
In medium bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt.
Mash ½ cup blueberries, mix in.
Fold in half of the flour with a spatula, then half of the milk. Add remaining flour and milk. Fold in remaining blueberries.
Scoop batter into muffin cups. Sprinkle with sugar.
Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.