AND, YUMMY SOUTHERN BLUEBERRY MUFFINS
Yield: 12-18 Muffins, depending on size of tins
2 cups all-purpose flour
2 teaspoons double acting baking powder
½ teaspoon salt
½ cup butter, softened
1 cup sugar
2 extra large eggs
1 ½ teaspoons vanilla extract
½ cup whole milk
2 cups fresh blueberries
1 tablespoon sugar mixed with ¼ teaspoon ground nutmeg
||Preheat oven to 375˚F.
||Sift together flour, baking powder and salt.
||Cream butter with the sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla.
||Beat in flour mixture alternately with the milk, half at a time.
||Gently fold blueberries into batter. Spoon into greased muffin tine, filling three-fourths full.
||Sprinkle tops with nutmeg sugar. Bake for 25 minutes or until golden. Let cool slightly. Run a knife around edges of muffins and turn pan upside down to remove.