Since I have all these blueberries in the freezer now, Iâ€™ve been coming up with new ways to use them. One of my favorite treats is blueberry muffins. Theyâ€™re nice to have for a quick breakfast or snack during the day.
And actually, with the topping, these areÂ reminiscentÂ of a baked donut.
If you wanted to freeze these, I would do it before adding the topping. These donâ€™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
Â¾ 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.