Ingredients
The following ingredients have 14 Servings
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup whole milk, (at room temperature)
- 2 tablespoons plain greek yogurt
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, (at room temperature)
- 3/4 cup sugar
- 2 large eggs, (at room temperature)
- 4 tablespoons unsalted butter, (melted)
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/3 cup frozen blueberries
- 2 to 3 cups powdered sugar
- freeze dried blueberries for topping, (if you wish)
Instruction
- Preheat the oven to 375 degree F. Brush a muffin tin with melted butter or spray with nonstick spray and sprinkle with flour.
- In a large bowl, whisk together the flour, baking powder, nutmeg, salt and baking soda. In a small bowl or measuring cup, whisk together the milk, yogurt and vanilla extract.
- In the bowl of your electric mixer (fitted with the paddle attachment), beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Beat in each egg until combined, scraping down the sides and bottom if needed. With the mixer on low speed, add 1/3 of the dry ingredients, then 1/2 of the milk. Add another 1/3 of the dry ingredients and the rest of the milk. Finish with the remaining dry ingredients. Scoop the mixture into the muffin tins, filling them 3/4 of the way full. Bake for 15 to 20 minutes, or until they are set on top and golden. Let the muffins cool for 5 minutes, then remove from the tins and cool almost completely.
- Brush the muffins with the melted butter (all over the sides too!) and sprinkle with the cinnamon sugar.
