Blueberry Muffins with Cinnamon Sugar Topping
Megan Morgan
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Ingredients
10 servings
Margarine
0.5
cup(s)
Sugar (White)
1.0
cup(s)
Egg
2.0
whole
Milk 2%
0.5
cup(s)
Flour
2.0
cup(s)
Baking Powder
2.0
teaspoon(s)
Salt
0.5
teaspoon(s)
Cinnamon (ground)
1.0
teaspoon(s)
Nutmeg
0.25
teaspoon(s)
Blueberries
2.0
cup(s)
Cinnamon Sugar
2.0
tablespoon(s)
Dietary Restrictions
Eggs
Wheat / Gluten
Dairy
Recipe Instructions
Preheat the oven to 375 F.
Grease a 12-cup muffin tin.
In a mixing bowl with an electric mixer, cream together butter and sugar. Add the eggs and mix well; stir in
milk.
In another bowl, combine the dry ingredients and blend well. Add the dry mixture to the first mixture; stir to
combine. Gently fold in blueberries.
Fill the greased muffin cups about two-thirds full. Sprinkle tops with some sugar.
Bake for about 20 minutes, or until the tops are lightly browned.