Recipe: Blueberry Muffins with Nutmeg Topping (using buttermilk or yogurt)

BLUEBERRY MUFFINS WITH NUTMEG TOPPING

1/2 cup unsalted butter, room temperature
1/2 cup white granulated sugar
1/2 cup powdered sugar
1 1/2 tbsp vanilla
2 eggs
1 cup buttermilk or plain yogurt
1 1/3 cups cake flour
1 cup all-purpose flour
2 tbsp whole-wheat flour
1 1/2 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh or frozen blueberries
1/2 tsp freshly grated nutmeg stirred into 1/4 cup white granulated sugar

In large mixing bowl cream butter with 1/2 cup granulated sugar and powdered sugar until very light in color. Scrape sides of bowl with rubber spatula. Add vanilla, eggs and buttermilk, beating constantly.

In another bowl stir together flours, baking powder, baking powder, 1 teaspoon nutmeg and salt. 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 2 teaspoons of a mixture of 1/2 teaspoon nutmeg and 1/4 cup sugar.

Bake on rack in upper one-third of 400 degree F.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
Source: Eileen and Bob Holze