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1 dozen
suggest servings
| 2 | cups | flour, all-purpose | |
| 2/3 | cup | sugar | |
| 1 | tablespoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 2 | large | eggs | |
| 1 | cup | milk | |
| 1/3 | cup | butter | melted |
| 1 | teaspoon | nutmeg | ground |
| 1 | teaspoon | vanilla extract | |
| 2 | cups | blueberries | fresh or frozen |
| 1 | x | butter | melted |
| 1 | x | sugar |
In a mixing bowl, combine flour, sugar, baking powder and salt.
In another bowl, beat eggs.
Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened.
Fold in blueberries.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375 for 20-25 minutes.
Brush tops with melted butter and sprinkle with sugar.
I saw this recipe in "Taste of Home" magazine.They are served at a B&B.This is blueberry season in Ohio.The muffins are easy to make and I think the nutmeg gives them a wonderful taste and smell.
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| % Daily Value* | |
| Total Fat 20.0g | 31% |
| Saturated Fat 12.0g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 467mg | 19% |
| Total Carbohydrate 96.0g | 32% |
| Dietary Fiber 4.0g | 14% |
| Sugars 44.0g | |
| Protein 12.0g | 25% |
| Vitamin A | 15% | Vitamin C | 12% | |
| Calcium | 17% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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