Blueberry Muffins

adapted from recipe by food.com

  • 1/2 cup butter or 1/2 cup margarine, at room temp [Organic Valley]
  • 1 cup granulated sugar [raw turbinado sugar]
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour [King Arthur 100% Organic]
  • 1/2 cup milk [almond milk]
  • 2 1/2 cups fresh or frozen blueberries

optional topping ingredients

  • 1 tablespoon granulated sugar [raw turbinado], mixed with
  • 1/4 teaspoon ground nutmeg
  1. Heat oven to 375°.
  2. Grease 18 regular-size muffin cups (or 12 large size muffins).
  3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
  4. Add eggs one at a time, beating after each.
  5. Beat in vanilla, baking powder and salt.
  6. With spoon, fold in half of flour then half of milk into batter; repeat.
  7. Fold in blueberries.
  8. Spoon into muffin cups and sprinkle topping onto each muffin, if desired.
  9. Bake 15 to 20 minutes, until golden brown and springy to touch.
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