Blueberry Nutmeg Muffins
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.
Servings: 18 muffins
Calories: 164cal
Cost: $4
Equipment
- 24-count muffin tin
- 1 large mixing bowl
- 1 medium mixing bowl
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 stick butter unsalted, softened
- 1 cup whole milk
- 1 1/2 cups blueberries (fresh or frozen)
Nutmeg Topping
- 1/2 tsp. nutmeg
- 1/4 cup granulated sugar
Instructions
- 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.
Notes
Nutritional values may vary and are meant to be a guide.
To freeze, add cooled muffins to an air-tight freezer bag and freeze for up to 30 days.
To reheat, thaw muffins and heat in the microwave for 30 seconds over medium power.
Nutrition
Serving: 1muffin | Calories: 164cal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 92mg | Potassium: 109mg | Fiber: 1g | Sugar: 10g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg