Brampton’s blueberry muffins

Brampton’s Blueberry Muffins recipe

By A recipe of Brampton’s blueberry muffins. Click here to read more.
2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup soft unsalted butter
1 cup sugar
2 large eggs
1 Tablespoon real vanilla
1/2 cup low-fat milk
3 cups fresh or frozen blueberries
1/4 cup sugar
1/4 teaspoon freshly grated nutmeg


Preheat oven to 375 degrees. Butter muffin pans

Mix flour, baking powder, and salt. Set aside. In a separate bowl, cream butter and sugar together well. Add one egg at a time, mixing well after each addition. Add vanilla and mix well again. Sprinkle 1/4 cup of the flour mixture over the blueberries (this prevents the berries from all sinking to the bottom of the muffin). Add the flour mixture in 3 additions to the egg/butter mixture, alternating with the milk. End with the flour. Do not overmix. Add blueberries and gently fold into the batter. Scoop batter into

Combine sugar and nutmeg for topping; sprinkle tops of muffins with nutmeg sugar. Bake for approximately 25 minutes until tops are golden brown and springy to the touch. Let cool slightly

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