NUTMEG BLUEBERRY MUFFINS

Nutmeg Blueberry Muffins image

These tender, easy-to-make muffins are loaded with juicy blueberries, and the crunchy topping has just the right hint of nutmeg flavor. We enjoy them warm with honey butter. -Colleen Belbey Warwick, Rhode Island

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1/2 cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen unsweetened blueberries
1/4 teaspoon ground nutmeg

Steps:

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.