The Perfect Blueberry Spice Muffins (OAMC)

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My family are blueberry muffin connoisseurs!  It is hands downs their favorite muffin and breakfast treat.  Before the school year starts, I usually make a huge batch of blueberry muffins with lots of extra fruit and then freeze the muffins for a quick breakfast on busy mornings.  It seems like over the years that I have tried and modified a zillion blueberry muffin recipes...  Last year, I even tried a "to die for" recipe I found online that had thousands of glowing reviews (and I was just like.....meh.....)  Finally - I found a favorite that was blog worthy.  This blueberry spice muffin recipe has my thumbs up!

This makes about 15 muffins

Ingredients:
1/2 cup of softened butter
1 cup of sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon of nutmeg
2 cups all-purpose flour
1/2 cup milk
3 cups of fresh blueberries (use 3 cups if you like your muffins more fruity - 2 cups if you like them more cakey)

A small amount of brown sugar for topping

Directions:

(1) Pre-heat your oven to 375°.

(2) In bowl, beat the butter, sugar, eggs and vanilla until fluffy. Beat in the vanilla, baking powder, salt and nutmeg.

(3) Use a spatula and fold in half of the flour and then the milk.  Fold in the remainder of the flour.  Lightly fold in the blueberries.

(4) Scoop the batter into a greased muffin tin** (about 3/4 full) and then very lightly sprinkle the top of each muffin with a small amount of brown sugar.

(5) Bake on the middle rack for 25 to 30 minutes or until lightly golden brown.  Use a fork to immediately remove the muffins from the pan and let cool on a cooling rack or plate (this keeps the bottoms from overcooking). 

**You can use cupcake liners, but as with most muffin, if you don't grease the heck outta the paper liners, they will stick.  

Next time I make these I am going to try adding in some lemon zest.  Check back soon...


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