I love this recipe. My favorite breakfast has to be blueberry muffins, scrambled eggs, and a big glass of orange juice. Make this for your Sunday breakfast, you won’t be disappointed!
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 TBS and 2/3 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 c margarine, at room temperature
- 2 eggs
- 2 tsp vanilla
- 3 cups blueberries
- 1/2 cup milk
Simple Steps:
- Preheat the oven to 375 degrees F. Grease 12 regular-sized muffin tin.
- In a small bowl combine flour, baking powder, and salt. Mix with a wisk. *Baking Tip: You can use a wisk rather than sifting dry ingredients.
- In a cup, mix 2 tablespoons of the sugar with the cinnamon and nutmeg.
- In medium-sized bowl, beat butter until creamy with an electric mixer on high. Add the remaining 2/3 cup of sugar. Add eggs one at a time, and vanilla, beating until light yellow and fluffy.
- Using a potato masher, mash 1 cup of the blueberries and stir them into the egg mixture. Stir in the flour mixture, alternately with the milk, just until blended. Fold in the remaining 2 cups of whole blueberries. Fill each muffin cup almost full, then sprinkle with the spiced sugar.
- Bake for 25 minutes or until golden brown. Cool the muffins in the pan on a rack for 5 minutes.
- Enjoy!
This recipe is adapted from Reader’s Digest Down Home Cooking The New, Healthier Way. There is an affiliate link in this post.
