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Blueberry Muffins with Nutmeg Topping

Blueberry Muffins with Nutmeg Topping

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Submitted by Aria

Blueberry Muffins with Nutmeg Topping recipe

YIELD

8 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

½ 118
CUP ML BUTTER, UNSALTED
room temp
½ 118
CUP ML SUGAR
granulated
½ 118
1 ½ 23
TABLESPOONS ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
1 237
CUP ML BUTTERMILK
or yogurt, plain
1 5
TEASPOON ML NUTMEG
freshly grated
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 ⅓ 315
CUPS ML CAKE FLOUR
2 3E+1
TABLESPOONS ML WHOLE-WHEAT FLOUR
1 237
2 473
CUPS ML BLUEBERRIES
fresh or frozen
½ 2.5
TEASPOON ML NUTMEG
freshly grated, stirred into
¼ 59
CUP ML SUGAR
granulated

Directions

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 Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 818 30% 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?
Trans-fat Free, Good source of fiber
 
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