Nutmeg Blueberry Muffins Recipe
Nutmeg Blueberry Muffins Recipe photo by Taste of Home

Nutmeg Blueberry Muffins Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 eggs
  • 1/2 cup whole milk
  • 1 teaspoon McCormick® Pure 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

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.

Directions

  1. 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.
  2. Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top.
  3. 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Nutmeg Blueberry Muffins in Taste of Home June/July 2008, p45

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.

Reviews for Nutmeg Blueberry Muffins

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 24, 2014

"This is my go to blueberry muffin recipe. The only change I make is I use buttermilk instead of whole milk. The family always raves about them!"

MY REVIEW
Reviewed Apr. 8, 2013

"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"

MY REVIEW
Reviewed Sep. 3, 2009

"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!"

MY REVIEW
Reviewed Jan. 23, 2009

"These are the best muffins I've had in a long time!! Fabulous!"

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