NUTMEG BLUEBERRY MUFFINS
These tender, easy-to-make muffins are loaded with juicy blueberries, and the crunchy topping has just the right hint of nutmeg flavor. We enjoy them warm with honey butter. -Colleen Belbey Warwick, Rhode Island
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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Albina Tabassum
[email protected]These muffins are so easy to make, even a beginner baker can make them.
Alamah 256
[email protected]I've made these muffins several times now and they're always a hit. They're a staple in my recipe box.
Zubair Khokhar
[email protected]These muffins are the perfect grab-and-go breakfast. They're also great for snacks.
Kgotso Venom
[email protected]I love the way these muffins smell while they're baking. It fills the whole house with a warm and inviting aroma.
Kelechi Uche
[email protected]These muffins are a great way to get your kids to eat their fruit.
Nuke Life
[email protected]I'm not a huge fan of nutmeg, but I really enjoyed these muffins. The nutmeg flavor was subtle and not overpowering.
Nontobeko Andile
[email protected]These muffins are the perfect way to use up leftover blueberries.
Ayomide Adegbuyiro
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved them.
Raja Mana
[email protected]These muffins are so moist and fluffy. They're the perfect comfort food.
Tuhi Siddiqa
[email protected]I love the combination of nutmeg and blueberries. It's such a unique and flavorful combination.
Kabugo John
[email protected]These muffins are perfect for a quick and easy breakfast. They're also great for packing in lunches.
Ummay Kulsum
[email protected]I used fresh blueberries instead of frozen and they made the muffins extra delicious. I highly recommend using fresh berries if you can.
RN RASEL KHEN
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular muffins.
warren hutchings
[email protected]Overall, these muffins were a good, basic recipe. They were easy to make and had a nice flavor. However, I think they could be improved with a few tweaks.
Bruce Zekavica
[email protected]These muffins were a bit too dry for my liking. I think I'll add a little more milk or yogurt to the batter next time.
Akisam House4
[email protected]The nutmeg in these muffins was a bit overpowering for my taste, but my husband loved them. I'll try using less nutmeg next time.
Nikhil Khadka
[email protected]I've made these muffins several times now and they're always a crowd-pleaser. They're perfect for breakfast, lunch, or a snack. I highly recommend them!
jenna okash
[email protected]These muffins were a hit with my family! Everyone loved the combination of nutmeg and blueberries. They were gone in no time!
Tammy Stoutamire
[email protected]I'm not usually a fan of blueberry muffins, but these were surprisingly delicious! The nutmeg added a unique and unexpected flavor that really elevated the dish. They were also incredibly easy to make, which is always a plus.
MD Alomgir Kobir
[email protected]These muffins were a delightful treat! The nutmeg and blueberries complemented each other perfectly, creating a warm and inviting flavor. They were moist and fluffy, with a tender crumb that melted in my mouth. I'll definitely be making these again!