Best Brunch Muffins
Recipe from Midwest Living

A brush of melted butter and a sprinkling of sugar finish off these blueberry muffins. Serve them at brunch or for lunch with a tossed spinach salad.

Best Brunch Muffins

by 13  people

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  • 2   cups 
    all-purpose flour
  • 2/3  cup 
  • 1   tablespoon 
    baking powder
  • 1   teaspoon 
    ground nutmeg
  • 1/2  teaspoon 
  • 2   
  • 1   cup 
  • 1/3  cup 
    butter or margarine, melted
  • 1   teaspoon 
  • 1 1/2  cups 
    fresh or frozen blueberries, rinsed, drained, and patted dry
    Melted butter or margarine
    Sugar or coarse sugar
Grease eighteen 2-1/2-inch muffin cups or line with paper bake cups.
In a medium mixing bowl, stir together flour, the 2/3 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of dry ingredients; set aside.
In another mixing bowl, beat eggs. Stir in milk, the 1/3 cup melted butter or margarine, and vanilla. Add all at once to dry ingredients. Stir just until moistened (batter should be lumpy). Fold in blueberries.
Spoon batter into prepared muffin cups, filling each 3/4 full. Bake in a 375 degree F oven for 20 to 25 minutes or until tops of muffins are golden.
Place pan of muffins on wire rack. Brush with additional melted butter or margarine; sprinkle with sugar. Remove from muffin cups. Serve warm. Makes 18 muffins.
Nutrition information
Per Serving: cal. (kcal) 140, Fat, total (g) 5, chol. (mg) 35, carb. (g) 21, fiber (g) 1, sodium (mg) 175, Percent Daily Values are based on a 2,000 calorie diet
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