The Best Blueberry Muffins

Wendee Lynn

12 Reg. Muffins

1/2 C (1 stick) Butter, Room Temp
1 TBSP Sugar (or slightly less depending on the tartness or sweetness of blueberries)
2 LG. Eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 C. Blueberries (mash the 1/2 C. w/ fork)
2 C Flour
1/2 C Milk
1 TBSP Sugar mixed with 1/4 tsp ground nutmeg

Heat Oven to 375 degrees Greese 12 Reg. Muffin cups, including the area between each cup, or use foil cups.

In Mixing Bowl
Beat Butter until creamy.
Beat in sugar until pale and fluffy
Beat in Eggs, one at a time
Beat in Vanilla, baking powder, and salt
Mix mashed blueberries into batter.
Fold in half the flour with a spatula, then half the milk.
Add remaining flour, then milk.
Fold in remaining blueberries.

Scooop batter into mufin cups.
Sprinkle with nutmeg sugar.

Bake 25-30 minutes, or until golden brown.
Let muffins cool at least 30 minutes in the pan before moving.