Frozen Blueberry Muffins

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READY IN: 40mins
SERVES: 24
YIELD: 24 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.
  • Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 2 dozen.
  • Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
  • * When I made these the batter was VERY thick.I found it easier to use a ice cream scoop to fill muffin cups.
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