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River's Bend Blueberry Muffins

 River's Bend Blueberry Muffins
As the owner is a bed-and-breakfast, I'm always looking for new great-tasting breakfast recipes. So when I discovered this blueberry muffin recipe, it immediately became a "standard" with the country breakfast I serve my guests.
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking powder
  • 1 to 2 teaspoons ground nutmeg
  • Dash salt
  • 2 eggs, lightly beaten
  • 1/2 cup butter or margarine, melted
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh blueberries

Directions

  • In a bowl, combine flour, sugar, baking powder, nutmeg and salt.
  • Combine eggs, butter, buttermilk and vanilla; stir into dry
  • ingredients just until moistened. Gently fold in blueberries. Fill
  • greased or paper-lined muffin cups two-thirds full. Bake at 375°
  • for 20-25 minutes or until muffins test done. Cool in pan 10 minutes
  • before removing to a wire rack. Yield: about 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 255 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 178 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.