The Best Blueberry Muffins
These tender blueberry muffins feature a light nutmeg-sugar crust and are perfect for a quick morning treat. They are easy to make with fresh or frozen berries.
Ingredients
Batter
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 1/2 cups fresh or frozen blueberries
Topping
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat your oven to 375 degrees and grease a muffin tin with butter or nonstick spray.
- Beat the softened butter and sugar together in a large mixing bowl until the mixture is pale and creamy.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Stir in the vanilla extract, baking powder, and salt.
- Add half of the flour and half of the milk to the bowl, stirring until just combined, then repeat with the remaining flour and milk.
- Gently fold the blueberries into the batter, being careful not to crush them.
- Spoon the batter evenly into the prepared muffin cups.
- Mix the sugar and nutmeg together in a small bowl and sprinkle the mixture over the tops of the muffins.
- Bake for 15 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.