Ingredients

How to make it

  • Preheat oven to 400 degrees.
  • Spray muffin pans lightly with cooking spray or use paper liners to line the pans.
  • Sift the 2 cups of flour, the baking powder, the salt and the nutmeg into a bowl and set aside.
  • In a separate bowl, blend the milk, egg and vanilla extract.
  • In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and smooth in texture, 3 to 4 minutes. Add the flour mixture in three batches, alternating with the wet ingredients, mixing on low speed.
  • Scrape down the sides of the mixing bowl with a rubber spatula as needed to blend the batter evenly.
  • Increase the speed to medium and mix the batter until very smooth, 2 minutes.
  • In a bowl, scatter the 2 tablespoons flour over the berries and toss to coat them evenly. Working by hand with a wooden spoon or rubber spatula, fold the blueberries into the batter, working gently and just long enough to distribute the berries evenly.
  • Divide the batter evenly among 12 muffin cups.
  • Bake until the top of a muffin springs back when lightly pressed, 18 to 20 minutes.
  • Allow the muffins to cool in the pan on a wire rack for 5 minutes.
  • Remove them from the pan and cool completely.

Reviews & Comments 2

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    " It was excellent "
    herby ate it and said...
    must be great!
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    " It was excellent "
    jett2whit ate it and said...
    yummy! We gotta make sure we don't pat those blueberries too much to dry. Thanks for posting!
    Was this review helpful? Yes Flag

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