Blueberry Muffins

     Tomorrow is Sunday, and on Sunday mornings I love making something sweet for breakfast. As you can probably tell by now, I have a huge sweet tooth. Believe it or not, I have never made muffins! I had some fresh blueberries in the fridge and decided to utilize them for blueberry muffins. I topped them with a sugar/nutmeg mix to give them a bit of a crunch which perfectly balanced the warm and sweet blueberry filling.

Ingredients:

• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/4 tsp salt
• 2 cups flour
• 1/2 cup milk
• 1 1/2 cups fresh blueberries

      For the topping:

• 1 tbsp granulated sugar
• 1/4 tsp ground nutmeg

     Preheat your oven to 375 degrees Fahrenheit. Grease 18 regular-sized muffin cups with some butter or oil. 

     In a bowl, mix the butter until creamy. Add the sugar and beat until pale and fluffy. Add the eggs, one at a time. Beat in the vanilla extract, baking powder, and salt. Using a spoon, fold in half of the flour then milk into the batter and repeat. Finally, fold in the blueberries. 

     Spoon the muffins into the muffin tin (I found that using an ice cream scoop is easiest). Top them with the sugar/nutmeg mixture, and bake for 15-20 minutes until golden brown.