Blueberry Muffins with Nutmeg Topping

Ready in 1 hour

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Top-ranked recipe named "Blueberry Muffins with Nutmeg Topping"


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2 tb Whole-wheat flour
1/4 c Granulated sugar
1 ts nutmeg; Freshly grated
1/2 c Granulated sugar
1 c Buttermilk; or plain yogurt
1/2 ts Salt
2 c blueberries; Fresh or frozen
1/2 ts nutmeg; Freshly grated
1 1/2 tb Vanilla
1 c All-purpose flour
1/2 c Unsalted butter; room temp
2 Eggs
1 1/3 c Cake flour
1/2 c Powdered sugar
1 1/2 ts Baking Powder
1/2 ts Baking soda

Original recipe makes 16



In large mixing bowl cream butter with both sugars until very light in color. Scrape sides of bowl with rubber spatula. Add vanilla, eggs and buttermilk, beating constantly. In another bowl stir together nutmeg, baking powder, baking soda, salt and flours. Add to butter mixture. Gently mix just until combined. Gently fold in blueberries. Fill paper-lined muffin cups to top with batter. Sprinkle each muffin with about 2 teaspoons nutmeg sugar. Bake on rack in upper 1/3 of 400-degree oven until muffins are lightly browned, about 20 to 25 minutes. Remove muffins from pan to cooling rack. Serve warm or at room temperature. Makes 16 muffins or 6 jumbo muffins.

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Calories Per Serving: 583 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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