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Ingredients
2 cups Cup4Cup Multipurpose Flour - gluten free
1 teaspoon McCormick Vanilla Extract - gluten free
2 teaspoons Clabber Girl Baking Powder - gluten free
1 teaspoon McCormick Ground Nutmeg - gluten free
1 stick (8 tablespoons) plus more for greasing, organic butter, melted and lightly cooled
¼ teaspoon salt
¾ cup granulated sugar, plus 1 tablespoon
1 small lemon zest
2 large eggs
1⅓ cups whole milk
1½ cups organic fresh blueberries
Instructions
- Preheat oven to 350 degrees F.
- Grease a 18 muffin pan with butter. In a large bowl, combine the flour, baking powder, sugar, and salt. In another bowl whisk together the milk, vanilla, melted butter, lemon zest and eggs. Pour the milk mixture into the dry ingredients and stir to incorporate. Fold in the blueberries.
- Fill the muffin cups about ⅔ full. In a small bowl, combine the 1 tablespoon sugar and nutmeg.
- Sprinkle the nutmeg mixture over the muffins.
- Bake for 20 minutes or until lightly browned. Let cool in a wire rack and serve.
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1 comment
So yummy!