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¼ cup butter, softened
1 1/2 cups + 2 tablespoons sugar
1 egg
1 cup buttermilk
2 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon baking.powder
1/8 teaspoon nutmeg
¾ cup blueberries
Preheat oven to 375 degrees. Place paper liners in 12 muffin cups.
Cream the butter with sugar until fluffy. Add the egg and mix well. Sift the flour, baking soda, baking powder, and nutmeg. Add alternately with the buttermilk to the sugar mixture until all ingredients are incorporated.
Gently fold in the blueberries, spoon batter into the cups, and sprinkle with white granulated sugar. Bake 18-20 minutes or until the tops are lightly browned. Serve hot.
Yield: 12 muffins
Note: This recipe may be used also for strawberry and cherry muffins by simply substituting ¾ cup chopped fresh strawberries or ¾ cup chopped cherries.
1 1/2 cups + 2 tablespoons sugar
1 egg
1 cup buttermilk
2 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon baking.powder
1/8 teaspoon nutmeg
¾ cup blueberries
Preheat oven to 375 degrees. Place paper liners in 12 muffin cups.
Cream the butter with sugar until fluffy. Add the egg and mix well. Sift the flour, baking soda, baking powder, and nutmeg. Add alternately with the buttermilk to the sugar mixture until all ingredients are incorporated.
Gently fold in the blueberries, spoon batter into the cups, and sprinkle with white granulated sugar. Bake 18-20 minutes or until the tops are lightly browned. Serve hot.
Yield: 12 muffins
Note: This recipe may be used also for strawberry and cherry muffins by simply substituting ¾ cup chopped fresh strawberries or ¾ cup chopped cherries.
