Did someone say Blueberry Muffins would be nice...

Maybe it was me?  It is Saturday afterall so time to make a little something extra nice today.  These are not your usual from the box muffins.  Filled to the max with fresh (or frozen) blueberries, topped with a crunchy, sugary topping mmmmmm delish.  I am using an adaptation of a blueberry muffin recipe from an old Woman's Day magazine.  Like from the 80's people. Whew that is old. 

Here is what you will need:

Plus salt.  oops I forgot to add the salt to the photo. Also, shown is unsalted butter which is fine but, I normally use salted butter in this recipe. 

Mix all dry ingredients together in a big bowl, mix, then add blueberries:

Add the blueberries to the dry ingredients and mix to coat blueberries:

Add the melted butter/egg/milk mixture to the dry ingredients:

Mix just enough to have everything combined, do not overmix this batter:

Spray muffin tins with a cooking spray (or grease with oil or use cupcake papers), fill muffin cups 2/3 full. Top with sugar and melted butter combination and bake:

Bake until lightly golden brown on tops:

Blueberry Muffins

Ingredients:

2 cups flour

2/3 cup sugar

1 tab. baking powder

1/2 tsp. salt

1/8 tsp. nutmeg

1 1/2 cups blueberries, fresh or frozen, rinsed

2 eggs

1/2 cup milk

1/2 cup butter or margarine, melted

2 tabs. sugar (for garnish)

1/4 cup melted butter (for garnish)

1/4 cup sliced almonds (optional)

The How To:

In a large bowl mix flour, sugar, baking powder, salt and nutmeg.  Add blueberries, stir to coat evenly. 

In a small bowl, beat eggs with a fork; beat in milk and melted butter, add to dry ingredients, stir until blended.

Spray muffin tins with cooking spray or grease muffin tins. 

Fill greased muffin tins 2/3 full. 

Optional topping: Mix melted butter and sugar to a sand-like consistency, adding more sugar as needed to achieve this consistency.  Top each muffin with sugar mixture if desired.  Or top each muffin with sliced almonds.

Bake in a preheated 400 degree oven for 25 minutes or until lightly golden brown.

Yield: 36 miniature muffins or 12 regular size muffins or 3-8 jumbo muffins.

Enjoy!

Evelyn