1 stick Butter
2 large eggs
2 cups flour
1 cup sugar
2 tsp baking powder
1/2 cup milk
2 large eggs
2 cups flour
1 cup sugar
2 tsp baking powder
1/2 cup milk
1 tsp vanilla
1/4 tsp salt
2 1/2 cup blueberries
1 Tbl sugar
1 tsp nutmeg
Beat butter creamy and then add sugar and beat pale and fluffy and eggs, 1 at a time, beating well after each. Stir in vanilla, baking powder and salt. With rubber spatula fold in half of flour and then half of milk. Repeat. Fold in blueberries. Frozen blueberries work fine; just rinse them real quick. Spoon into 18 buttered muffin cups. Top with mixture of sugar and nutmeg.
Bake at 375 for 25 (or less) minutes until golden brown.
1/4 tsp salt
2 1/2 cup blueberries
1 Tbl sugar
1 tsp nutmeg
Beat butter creamy and then add sugar and beat pale and fluffy and eggs, 1 at a time, beating well after each. Stir in vanilla, baking powder and salt. With rubber spatula fold in half of flour and then half of milk. Repeat. Fold in blueberries. Frozen blueberries work fine; just rinse them real quick. Spoon into 18 buttered muffin cups. Top with mixture of sugar and nutmeg.
Bake at 375 for 25 (or less) minutes until golden brown.
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