Blueberry Muffins II

Ingredients :

• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg (optional)
• 2 large eggs
• 1 cup milk or cream
• 2/3 cup sugar or packed light brown sugar
• 4 to 8 tbsp. warm melted unsalted butter (or vegetable oil)
• 1 tsp. vanilla
• 1-1/2 cups fresh or frozen blueberries
• cinnamon and sugar, for sprinkles

Cooking Procedures :

1. Preheat oven to 400°F. Prepare a greased standard 12-muffin pan or line with paper cups.
2. In a large bowl, combine flour, baking powder, salt, and ground nutmeg (if using). Set aside.
3. In another bowl, whisk eggs, milk (or cream), brown sugar, melted butter (or vegetable oil) and vanilla. Add to the flour mixture and mix together just until the dry ingredients are moistened. Do not overmix—the batter should not be smooth.
4. Fold in blueberries. Divide the batter among the muffin cups and sprinkle with cinnamon and sugar.
5. Place muffin pan in the center of the oven and bake for about 12 to 15 minutes or until a toothpick inserted in 1 or 2 of the muffins comes out clean.
6. Remove from the oven and let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
7. Makes 12 muffins.