It's normally the usual... a bill or two, junk mail, the grocery ads, magazines, and the unexpected Penzeys Spices catalog. Whenever this arrives in the mail I race home to flip through and begin wish listing for spices I'd love to have and marking recipes I want to try.
Needing a breakfast idea I found a recipe for Blueberry Spice Muffins. I knew I needed to make these right then. These muffins are so delicious and packed with blueberries. I used whole wheat flour and decided that next time I needed to double the amount of cinnamon. As usual I messed up and forgot to add the nutmeg. It wasn't missed but I'd like to give them a try with the nutmeg and more cinnamon next time. The tops of these muffins have a cinnamon sugar coating. They are repeat worthy muffins. Possibly the best muffin recipe I've tried. It's a recipe worth keeping.
Blueberry Spice Muffins
Penzeys Spices, Back To School Catalog 2011
Makes 12 Servings
Stars of the Show:
- 1 3/4 cup flour - I used whole wheat flour.
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 egg, lightly beaten
- 3/4 cup milk - I used skim milk.
- 1/3 cup melted butter
- 1 1/4 cup fresh blueberries
- 1 tbsp sugar, for the topping
- 1/2 tsp cinnamon, for the topping
Preheat oven to 400 degrees. For the muffins combine the dry ingredients in a large bowl. In a small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir just until moistened and then fold in the blueberries. Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients and sprinkle over the batter. Bake for 16-20 minutes or until browned and a toothpick that doesn't hit a blueberry comes out clean. Cool a few minutes in the pan and then remove to a wire rack.
Nutritional Information Per Serving:
Calories from fat: 45
Total fat: 5g
Dietary Fiber: <1g
I will be adding this recipe to my "Stir The Pot" page to join my Blueberry Muffins. 4 down, 21 to go.