Gracey came to spend the night with Memaw, so we had to make some blueberry muffins. They turned out really good. Moist and cakey.
Ingredients: 1/2 cup butter or margarine (at room temperature), 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla, 2 tsp baking powder, 1/4 tsp salt, 2 cups all-purpose flour, 1/2 cup milk and 2 1/2 cups fresh blueberries (I used frozen).
For Topping: 1 TBS granulated sugar, mixed with 1/4 tsp ground nutmeg
Directions: Preheat oven to 375 degrees. Grease muffin cups or use paper inserts. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each egg. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into muffin cups and sprinkle topping onto each muffin. Bake 15 to 20 minutes, until golden brown and springy to touch.
I like to use frozen berries so they don’t break up and bleed into the batter. This will increase the time it takes to bake, a little.
Cooking to Eat Well 