Recipe: Johnston Street Cafe Blueberry Muffins

THE BEST BLUEBERRY MUFFINS

"We served these and kept them available in the deli case at Johnston Street Cafe for many years. This is the best I've ever tasted. Actually, I prefer adding all of the blueberries at the end of preparation unless, of course, you like blue muffins. Annie Cheatam, a good employee, made hundreds of these."

1/2 cup butter, softened
1 cup (or less) sugar
2 eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup blueberries, mashed
2 cups flour, divided use
1/2 cup milk, divided use
2 cups blueberries
FOR SPRINKLING ON TOPS:
1 tablespoon sugar mixed
1/4 teaspoon ground nutmeg

Grease 12 muffin cups including the area between each cup or line muffin cups with foil baking cups.

Beat the butter in a mixer bowl until creamy. Add 1 cup sugar or less depending on the tartness of the blueberries, beating until pale yellow and fluffy. Add the eggs 1 at a time, beating well after each addition. Add the baking powder, vanilla and salt and mix well.

Stir in 1/2 cup mashed blueberries. Fold in 1/2 of the flour and 1/2 of the milk. Add the remaining flour and milk and mix well.

Fold in 2 cups blueberries. Spoon into the prepared muffin cups. Sprinkle with a mixture of 1 tablespoon sugar and nutmeg.

Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool in muffin cups for 30 minutes or longer.

Makes 12 muffins
Source: Southern Scrumptious: How to Cater Your Own Party by Betty Simms