A brush of melted butter and a sprinkling of sugar finish off these blueberry muffins. Serve them at brunch or for lunch with a tossed spinach salad.




  • Grease eighteen 2-1/2-inch muffin cups or line with paper bake cups.

  • In a medium mixing bowl, stir together flour, the 2/3 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of dry ingredients; set aside.

  • In another mixing bowl, beat eggs. Stir in milk, the 1/3 cup melted butter or margarine, and vanilla. Add all at once to dry ingredients. Stir just until moistened (batter should be lumpy). Fold in blueberries.

  • Spoon batter into prepared muffin cups, filling each 3/4 full. Bake in a 375 degree F oven for 20 to 25 minutes or until tops of muffins are golden.

  • Place pan of muffins on wire rack. Brush with additional melted butter or margarine; sprinkle with sugar. Remove from muffin cups. Serve warm. Makes 18 muffins.

Nutrition Facts

140 calories; 5 g total fat; 35 mg cholesterol; 175 mg sodium. 21 g carbohydrates;