Blueberry muffins with nutmeg topping

16 Muffins

Ingredients

QuantityIngredient
½cupUnsalted butter, room temp
½cupGranulated sugar
½cupPowdered sugar
tablespoonVanilla
2Eggs
1cupButtermilk or plain yogurt
1teaspoonFreshly grated nutmeg
teaspoonBaking powder
½teaspoonBaking soda
½teaspoonSalt
1⅓cupCake flour
2tablespoonsWhole-wheat flour
1cupAll-purpose flour
2cupsFresh or frozen blueberries
½teaspoonFreshly grated nutmeg stirred into
¼cupGranulated sugar

Directions

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 ⅓ 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.