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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Keyword: 4 ingredient muffins, blueberry, blueberry muffins, blueberry nutmeg, nutmeg
Servings: 18 muffins
Calories: 164cal
Cost: $4
24-count muffin tin
1 large mixing bowl
1 medium mixing bowl
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.
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.
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