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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Great for Christmas morning! Shave a few minues from the hustle by mixing the dry ingredients the night before. Cover the bowl and finish in the morning. Ingredients:
2 cups flour |
2/3 cup sugar |
1 tablespoon baking powder |
1 teaspoon nutmeg |
1/2 teaspoon salt |
2 eggs |
1 cup milk |
1/3 cup butter, melted |
1 teaspoon vanilla |
1 1/2 cups blueberries, rinsed, drained and patted dry |
1 tablespoon butter, melted |
1/3 cup coarse sugar |
Directions:
1. Preheat oven to 375°F Line muffin tin with paper cups, set aside.
2. In a medium bowl, stir together all dry ingredients except coarse sugar. Make a well in the center and set aside.
3. In a small bowl, beat eggs. Stir in milk, the 1/3 C melted butter, and vanilla. Add egg mixture all at once to the flour mixture. Stir until just moistened (batter should and will be lumpy). Gently fold in blueberries.
4. Spoon batter into muffin cups, filling each 3/4 full. Bake for 20-25 minutes or until tops are golden brown.
5. Place muffins on racks. Brush tops with the extra melted butter and sprinkle with coarse sugar.
6. Serve warm.
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