Homemade Whole Wheat Blueberry Muffins

Wonderful to wake up to in the morning!

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄2 cup unsalted butter, room temperature, plus more for pan
• 2 1⁄2 cups  soft whole wheat flour (any kind of whole wheat flour works)
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 1⁄4 cups  frozen mini blueberries (you may use which ever blueberries you like best, but for bigger ones, you increase to 2 cups)
• 1 1⁄4 cups  unbleached cane sugar
• 2  large eggs
• 2  teaspoons pure vanilla extract
• 1⁄2 cup milk
• 1⁄4 teaspoon nutmeg

Directions

1. Preheat oven to 375°F Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
3. In the bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
4. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
5. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.