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Blueberry Muffins with Nutmeg Topping


Blueberry Muffins with Nutmeg Topping recipe













Trans-fat Free, Good source of fiber


½ cup butter, unsalted
room temp
½ cup sugar
½ cup powdered sugar
1 ½ tablespoons vanilla extract
2 large eggs
1 cup buttermilk
or yogurt, plain
1 teaspoon nutmeg
freshly grated
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups cake flour
2 tablespoons whole-wheat flour
1 cup all-purpose flour
2 cups blueberries
fresh or frozen
½ teaspoon nutmeg
freshly grated, stirred into
¼ cup sugar


In large mixing bowl cream butter with both sugars until very light in color.

Scrape sides of bowl with rubber spatula. Add vanilla, eggs and buttermilk, beating constantly.

In another bowl stir together nutmeg, baking powder, baking soda, salt and flours.

Add to butter mixture. Gently mix just until combined.

Gently fold in blueberries.

Fill paper-lined muffin cups to top with batter.

Sprinkle each muffin with about 2 teaspoons nutmeg sugar if desired.

Bake on rack in upper ⅓ of 400-degree oven until muffins are lightly browned, about 20 to 25 minutes.

Remove muffins from pan to cooling rack.

Serve warm or at room temperature.

Makes 16 muffins or 6 jumbo muffins.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 81830% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 469mg 20%
Total Carbohydrate 43g 43%
Dietary Fiber 4g 16%
Sugars g
Protein 27g
Vitamin A 18% Vitamin C 13%
Calcium 14% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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