I cannot resist buying container after container of blueberries because they keep going on sale.  Half have ended up in the freezer for smoothies and yet I continue to buy more.  They are just so expensive the rest of the year.  And I love them in all forms.  Especially muffin form.  I have tried making a healthy version with whole wheat flour and less sugar.  I really like them but my kids don’t.  This version is not the healthy version.  It’s basically like a cupcake with fruit hidden inside.  And it’s magnificent.  I will warn that too many of these muffins will lead to a muffin top so be sure to balance these with some protein and a few more minutes at the gym.  They are worth every minute on the elliptical.  I promise.

Preheat the oven to 375 degrees.
Gather up your ingredients.

Line a cupcake tin with liners or spray tins with non-stick spray.  Also spray the top of the muffin tin because we are going to fill these muffin slots up higher than we do with cupcakes and you don’t want the precious muffin tops to stick to the pan when you take them out.

In a medium bowl whisk together the dry ingredients.

In a mixer, combine the butter and sugar and beat until creamy.  Add eggs, one at a time.  Beat in buttermilk and vanilla.  Alternate adding in the dry ingredients and the milk.  Mix until smooth.  Gently fold in the blueberries.

Fill muffin tins 3/4 full – this will give you big muffin tops!

Now for the topping…mix the sugar, nutmeg, and cinnamon together and sprinkle over the muffin mix.

Bake at 375 for 18-22 minutes.  The muffins are cooked to perfection when a toothpick comes out clean.  Let cool before removing to wire rack.

Print