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These tender, easy-to-make muffins are loaded with juicy blueberries, and the crunchy topping has just the right hint of nutmeg flavor. We enjoy them warm with honey butter. —Colleen Belbey Warwick, Rhode Island
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 muffin equals 244 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 186 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Nutmeg Blueberry Muffins in Taste of Home June/July 2008, p45
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Reviewed on Apr. 08, 2013 by christycincy
These were so good. I love the taste of the nutmeg right up front. The recipe said to fill the cups 3/4 full but I had a lot of extra batter. I did not have a second muffin tin available and I was too impatient to wait for these to be done, so I went ahead and used the extra batter to fill them up completely. I expected them to overflow and run together, but instead they puffed up beautifully with big crowns. They looked like perfect big bakery cupcakes
Reviewed on Sep. 03, 2009 by mchenryed
These are pretty good. They are easy to make. I didn't need to use paper-lined cups, instead I greased the cups with flour spray and they came out just fine. They make a nice treat and are worth making!
Reviewed on Jan. 23, 2009 by auntie jo.
These are the best muffins I've had in a long time!! Fabulous!
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