Blueberry Muffins

Wednesday mornings are the big breakfast mornings for the guys out in the shop and my team of engineers. We all gather out in the small test lab and one of the guys makes epic breakfast sandwiches, someone usually brings fruit, etc. Well everyone is going on vacation this week because it’s a short week at work (yesterday and today we were given off for holiday), so I’m making blueberry muffins to bring in for the guys at work. I have to say, they muffins I made are pretty epic. Hope they like them. Here’s the recipe if you are so inclined to try them. I used fresh blueberries and rolled them in flour first before folding them into the batter. Do not over beat the batter at any point. Rolling them in flour first allows them to remain ‘floating’ in the batter so they don’t all sink to the bottom.

Ingredients:

1/2 cup butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

1/4 teaspoon salt

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

2 cups all-purpose flour

1/2 cup milk

For Topping

1 tablespoon granulated sugar, mixed with

1/4 teaspoon ground nutmeg

Directions

Heat oven to 375°.

Grease 18 regular-size muffin cups (or 12 large size muffins).

In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.

Add eggs one at a time, beating after each.

Beat in vanilla, baking powder and salt.

With spoon, fold in half of flour then half of milk into batter; repeat.

Fold in blueberries.

Spoon into muffin cups and sprinkle topping onto each muffin.

Bake 20 to 30 minutes, until golden brown and springy to touch. (I did 25 minutes).