Title: Blueberry Muffins with Nutmeg Topping
Categories: Muffins
Yield: 16 Muffins

1/2	c	Unsalted butter, room temp
1/2	c	Granulated sugar
1/2	c	Powdered sugar
1 1/2	tb	Vanilla
2		Eggs
1	c	Buttermilk or plain yogurt
1	ts	Freshly grated nutmeg
1 1/2	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Salt
1 1/3	c	Cake flour
2	tb	Whole-wheat flour
1	c	All-purpose flour
2	c	Fresh or frozen blueberries
1/2	ts	Freshly grated nutmeg stirred into
1/4	c	Granulated sugar

In large mixing bowl cream butter with both sugars until very light in color. Scrape sides of bowl with rubber spatula. Add vanilla, eggs and buttermilk, beating constantly.

: In another bowl stir together nutmeg, baking powder, baking soda, salt and flours. 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 about 2 teaspoons nutmeg sugar.

: Bake on rack in upper 1/3 of 400-degree 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.

Each small muffin contains about: 159 calories, 153 mg sodium, 43 mg cholesterol, 7 grams of fat, 23 grams carbohydrates, 2 grams protein, and 0.28 gram fiber. From: Rhommel Date: Fri, 03 Nov 1995 16:08:03 -0500

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