I love muffins! All kinds! The most common muffin around our house is blueberry. We love, love, love blueberry muffins! You probably all ready have your favorite blueberry muffin recipe but, even so, give this one a try and see if it doesn't become your new favorite!

You'll need:

• 1/2 cup butter, softened
• 1 cup sugar + 1 Tbsp sugar
• 2 eggs
• 1 tsp vanilla
• 2 tsp baking powder
• 1/4 tsp salt
• 2-1/2 cups blueberries (fresh or frozen … or cranberries or other berries, too!)
• 2 cups all purpose flour
• 1/2 cup milk
• 1/4 tsp nutmeg

Preheat your oven to 375 degrees and prepare a muffin pan (grease the wells or use liners.)

Cream the butter and 1 cup sugar until light and fluffly.

Add eggs, one at a time, beating after each addition.

Add in vanilla, baking powder and salt and mix.

With a spoon, fold in half the flour …

… then half the milk, stirring after each addition. Repeat with the rest of the flour and milk.

Fold in your berries. (Next time, I might coat the berries in a little flour because it's supposed to help keep the batter from turning purple. It doesn't matter too much, they're still yummy!)

Combine your nutmeg and 1 Tbs of sugar.

Spoon out your batter into the muffin cups (about 1/4 cup for each standard sized muffin.) Sprinkle the sugar and nutmeg on top of each.

Bake at 375 degrees for about 30 minutes …

… until golden and "springy".

Let cool — just a little bit! These are awesome while still warm!

And enjoy!

I think I'm going to make these every week for our ladies Sunday School class and, of course, for the family! The boys and I devoured these!

There are other muffins out there that are sweeter or have a fancy crumbly top. These are sweet, but not very. They taste like breakfast to me, not dessert and I think they're just perfect! I've also done half all-purpose flour and half whole-wheat flour and they are just as tasty!

See just the recipe here.

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