Blueberry Muffins
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/3 cup butter, melted
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries*
Additional butter, melted
Additional sugar
In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 °F for 20 to 25 minutes. Brush tops with melted butter and sprinkle with sugar. (*If using frozen blueberries, rinse and pat dry before adding to batter.)
Yield: 1 dozen
