Blueberry muffins with nutmeg topping

 
                   BLUEBERRY MUFFINS WITH NUTMEG TOPPING
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Unsalted butter, room temp
      1/2   c            Granulated sugar
      1/2   c            Powdered sugar
    1 1/2   tb           Vanilla
    2                    Eggs
    1       c            Buttermilk or plain yogurt
    1       t            Freshly grated nutmeg
    1 1/2   ts           Baking powder
      1/2   ts           Baking soda
      1/2   ts           Salt
    1 1/3   c            Cake flour
    2       tb           Whole-wheat flour
    1       c            All-purpose flour
    2       c            Fresh or frozen blueberries
      1/2   ts           Freshly grated nutmeg
                         -stirred into
      1/4   c            Granulated sugar
 
    In large mixing bowl cream butter with both sugars
   until very light in color.  Scrape sides of bowl with
   rubber spatula.  Add vanilla, eggs and buttermilk,
   beating constantly.
   
    In another bowl stir together nutmeg, baking powder,
   baking soda, salt and flours.  Add to butter mixture.
   Gently mix just until combined. Gently fold in
   blueberries.  Fill paper-lined muffin cups to top with
   batter. Sprinkle each muffin with about 2 teaspoons
   nutmeg sugar.
   
    Bake on rack in upper 1/3 of 400-degree oven until
   muffins are lightly browned, about 20 to 25 minutes.
   Remove muffins from pan to cooling rack. Serve warm or
   at room temperature.  Makes 16 muffins or 6 jumbo
   muffins.
  
 
 
                    - - - - - - - - - - - - - - - - - -