These homemade blueberry nutmeg muffins are made with fresh blueberries and pantry staples. You could use frozen blueberries as well. These muffins feature a delicious nutmeg and sugar topping. Perfect for a freshly breakfast or snack treat.
Last updated: 7/22/2020
One of my favorite parts of the summer is the farm fresh produce and native blueberries. Here in Southern New England, we have an abundance of pick your own blueberry stands around RI and we have been been helping ourselves to handpicked berries for just $2 per pint.
Fresh berries are what inspired these Blueberry Nutmeg Muffins and all the other blueberry recipes to come this and next week on the blogs.
I have made so many blueberry muffin recipes over the years, but never once did I think to sprinkle nutmeg over the tops. Brown sugar, and cinnamon crumble was my go-to crumble but the nutmeg sprinkle I used today was inspired by the two custard pies I baked earlier this morning.
I was definitely in the baking mood despite temperatures soaring to 94 degrees today. It really is a good thing that I am one of them always cold people!
Anyhow, the blueberry nutmeg muffins follow my standard blueberry muffins recipe with the exception of a sugar & nutmeg topping. You can make them rather quickly too with ingredients you are likely to have on hand.
- 1 1/2 cups of blueberries (fresh or frozen)
- 3/4 cup of granulated sugar
- 2 teaspoons of baking powder
- 2 large eggs
- 1 stick of softened, unsalted butter
- 1 cup milk whole milk
- 2 cups all-purpose flour
- pinch of salt
- 1/2 tsp nutmeg
- 1/4 cup granulated sugar
Combine together and set aside for the topping.
Preheat oven to 375 degrees Fahrenheit.
Prepare 18 standard-sized muffins liners and add them to your muffin tins.
In a medium-sized bowl, mix together the flour, baking powder, and salt. In a large bowl, combine the eggs, sugar, and butter until combined. Add the whole milk and flour mixture. Mix to fully combine using a wooden spoon.
Slowly fold in the blueberries, and mix all the ingredients until combined. The batter will be thick, but workable.
Use an ice cream scoop to fill your cupcake liners 3/4 way. I made 18 muffins but this could vary depending on which size muffin tin you use.
Sprinkle with the sugar and nutmeg topping.
Bake for 17-20 minutes. The tops should be springy, and not wet. A toothpick inserted into the center of the muffins should come out clean.
These muffins can be frozen so make up a few batches and enjoy them on days when you do not have enough time in the kitchen to cook up a tasty treat.
Looking for a gluten-free blueberry muffin recipe? Try this blueberry muffins made with almond flour recipe.
Blueberry Nutmeg Muffins
- 24-count muffin tin
- 1 large mixing bowl
- 1 medium mixing bowl
- 1/2 tsp. nutmeg
- 1/4 cup granulated sugar
- Preheat oven to 375 degrees Fahrenheit.
- Line a 24-count muffin tin with 18 cupcake liners.
- In a medium-sized bowl, mix together the flour, baking powder, and salt.
- In a large bowl, combine the eggs, sugar, milk, and butter until combined.
- Mix the dry ingredients into the wet ingredients.
- Slowly fold in the blueberries, and mix all the ingredients until combined. The batter will be thick, but workable.
- Use an ice cream scoop to fill your cupcake liners 3/4 way. I made 18 muffins but this could vary depending on which size muffin tin you use.
- Sprinkle with the sugar and nutmeg topping.
- Bake for 17-20 minutes. The tops should be springy, and not wet. A toothpick inserted into the center of the muffins should come out clean.
- Allow muffins to cool for ten minutes before enjoying.