Since I have all these blueberries in the freezer now, I’ve been coming up with new ways to use them. One of my favorite treats is blueberry muffins. They’re nice to have for a quick breakfast or snack during the day.
And actually, with the topping, these are reminiscent of a baked donut.
If you wanted to freeze these, I would do it before adding the topping. These don’t last long enough at my house to be frozen, but if you try it, let me know.
5 tablespoons butter, softened
1/2 cup sugar
1/2 cup milk
1-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
¾ cup fresh or frozen blueberries
Melted butter and cinnamon-sugar for topping
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened.
Fill muffin cups two-thirds full. Bake at 350 degrees for 16-20 minutes or until a toothpick comes out clean. Cool for 10 minutes and move to wire racks. While warm dip in melted butter then roll in cinnamon-sugar mixture. You can either just dip the tops, or roll the whole muffin.