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Recipe
Blueberry Muffins With Nutmeg Topping Recipe
| Servings: 16 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 16 servings | |
| Calories 168 | |
| Calories from Fat 54 | 32% |
| Total Fat 6.18g | 8% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 130mg | 5% |
| Potassium 61mg | 2% |
| Total Carbs 25.24g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 9.53g | 6% |
| Protein 2.45g | 4% |
Ingredients Convert Measures
- 1/2 c. Unsalted butter, room temp
- 1/2 c. Granulated sugar
- 1/2 c. Powdered sugar
- 1 1/2 Tbsp. Vanilla
- 2 x Large eggs
- 1 c. Buttermilk or possibly plain yogurt
- 1 tsp Freshly grated nutmeg
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 1/3 c. Cake flour
- 2 Tbsp. Whole-wheat flour
- 1 c. All-purpose flour
- 2 c. Fresh or possibly frzn blueberries
- 1/2 tsp Freshly grated nutmeg stirred into
- 1/4 c. Granulated sugar
Directions
- In large mixing bowl cream butter with both sugars till very light in color. Scrape sides of bowl with rubber spatula. Add in vanilla, Large eggs and buttermilk, beating constantly.
- In another bowl stir together nutmeg, baking pwdr, baking soda, salt and flours. Add in to butter mix. Gently mix just till combined. Gently mix in blueberries. Fill paper-lined muffin c. to top with batter. Sprinkle each muffin with about 2 tsp. nutmeg sugar.
- Bake on rack in upper 1/3 of 400-degree oven till muffins are lightly browned, about 20 to 25 min. Remove muffins from pan to cooling rack.
- Serve hot or possibly at room temperature.
- Makes 16 muffins or possibly 6 jumbo muffins.
