Blueberry Muffins

I absolutely love blueberry muffins, especially during the spring time because they are so light and fruity. There are plenty of recipes for muffins, some which have different consistencies or colors, and some that are more healthy for you. While these are not vegan, I would like to try a vegan variation of these so if you have one, let me know in the comments. I hope you enjoy these as much as I have. (PS- I made a batch of these on Easter, and they were gone within minutes of being served)

Servings: 18 regular sixe muffins (or about 12 large muffins)


  • 1/2 cup butter or margarine at room temperature
  • 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

-Ingredients for topping:

  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground nutmeg



Heat oven to 375 F

  1. Grease 18 regular size muffin cups (or 12 large)
  2. In bowl, mix butter until creamy, then add sugar and beat until pale and fluffy
  3. Add eggs one at a time, beating after each
  4. Beat in vanilla, baking powder and salt
  5. With spoon, fold in half of the flour, then half of the milk into the batter; repeat
  6. Fold in blueberries
  7. Spoon into muffin cups and sprinkle a little of the topping onto each muffin
  8. Bake 15 to 20 minutes; until brown and springy to touch

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