Aunt Pam's Blueberry Muffins

A family favorite! Light with a touch of nutmeg that really sets of the blueberries

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2  cups flour
• 2  teaspoons baking powder
• 1⁄2 cup butter (at room temp)
• 1  cup sugar
• 2  large eggs
• 1  teaspoon vanilla
• 1⁄2 cup skim milk (or unsweetened almond milk)
• 2 -2 1⁄2 cups blueberries (fresh or frozen)
• 1  tablespoon sugar
• 1⁄4 teaspoon nutmeg

Directions

1. Preheat oven to 375 degrees; grease, spray or line 12 muffin cups.
2. Mix flour and baking powder in a small bowl.
3. In another bowl, beat butter until fluffy, then add sugar and mix until well blended.
4. Beat in eggs (thoroughly) and mix in vanilla.
5. Stir in 1/2 flour mix, then 1/2 of milk, beating well after each addition.
6. Add the other half of the flour, mix well, and the rest of the milk, again beating well.
7. Gently stir in blueberries.
8. Spoon into muffin cups.
9. Mix together the tablespoon of sugar and the 1/4 t of nutmeg, sprinkle this on top of the muffins.
10. Bake 23-30 minutes. Cool in pan for 15 minutes.