Amanda’s Blueberry Muffins

“And they ate blueberry muffins and lived happily ever after.”  If this could be the ending to a fairy tale that you would enjoy being  part of, then this is your happy day!

Of all the muffins in “Muffinland” blueberry seems to be everyone’s favorite.  I have long been trying one recipe after another in search of that seemingly elusive “perfect” blueberry muffin.  I think I’ve found it!  My daughter, Amanda, turned up the other day with these yummy muffins based on a recipe she found in Taste of Home.   They were consumed and loved by all of us and the comments were nothing short of glowing.  This is as close to a perfect blueberry muffin as any I have ever found.  Though she found the recipe from another source, they will ever after be known in our home as Amanda’s Blueberry Muffins.

Whip some up for breakfast or tea this weekend and you can say for yourself  “And we ate blueberry muffins and lived happily ever after.” 🙂

Amanda’s Blueberry Muffins

1/2 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1/2 cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen unsweetened blueberries
1/4 teaspoon ground nutmeg

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Stir in milk and
vanilla. Combine the flour, baking powder and salt; add to creamed
mixture just until moistened.

Fold in blueberries by hand. (If you are using frozen
berries DO NOT thaw them first as they will discolor the batter if you do.)

Fill paper-lined muffin cups three-fourths full.

Combine nutmeg and remaining sugar; sprinkle over the top.

Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.