Old - Fashioned Blueberry Muffins (My Favorite!)

I love these Blueberry Muffins and have been making them for years. My family enjoys these scrumptious muffins as much as I do and they tend to disappear quickly. They are tender, cake like muffins laced with nutmeg and are perfect for breakfast or brunch, or with a cup of coffee or tea for an afternoon break. Either fresh or frozen berries may be used; however, the dough is rather thick when mixed, so gently fold all the ingredients together to keep from breaking the berries. Since I had some of last years berries still in my freezer, I decided to use some in this yummy recipe. They are delicious, so let me share the recipe with you.

OLD - FASHIONED BLUEBERRY MUFFINS

from an old Women's Day Magazine

2 cups flour

2/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 1/2 cups fresh or frozen blueberries (unsweetened)

2 large eggs

1/2 cup milk (I use 2%)

1/2 cup melted butter

1/4 cup sliced almonds for topping, optional- or

1 tablespoon sugar for topping, optional

Preheat oven to 400 degrees F. Spray muffins cups with cooking spray. In a large bowl, mix together the flour, sugar, salt, baking powder and nutmeg. Add the blueberries and toss gently with the flour mixture. In another bowl, beat the eggs well; beat in the milk and melted butter. The mixture may look curdled, but only because the butter may solidify in small flecks. Add to the blueberry mixture and stir gently, only until blended. Fill muffin cups only 2/3 full. Sprinkle with sugar, or the almonds, being sure to press almonds slightly on dough. Bake at 400 degrees for about 15-25 minutes, or until a toothpick inserted comes out clean. I get 13 muffins. Enjoy these wonderful Blueberry Muffins for a special treat!