1 cup plus 1 tablespoon sugar, divided
2 eggs
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen blueberries
1/4 teaspoon ground nutmeg
In a large bowl, cream butter and 1 cup of 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 375F for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm.
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