Cream together: 1/2 cup softened butter, 1 cup sugar, 2 large eggs, and 1 tsp vanilla
In separate bowl combine: 2 1/2 cups whole wheat flour (use 2 cups if using all purpose flour), 2 tsp baking powder and 1/4 tsp salt.
measure out 2 1/2 cups of blueberries (mash 1/2 cup)
measure out 1/2 milk
Add mashed blueberries to the creamed mixture, then alternate adding the dry and the milk until just combined. Then add remaining blueberries. Scoop into buttered muffin tins. Sprinkle the tops with sugar and freshly ground nutmeg. Bake at 375 degrees for 25-30 minutes. Let cool 30 in the pan. Makes 12 muffins.
Jamie has all but taken over the baking department of our kitchen. Unless I wrestle with her to do it she is given the reigns. This is a favorite recipe. Photo by Kayla.