Heritage House Blueberry Muffins

Heritage House Blueberry Muffins

Mix together:

          2        cups flour

          2/3     cup sugar

          1        Tbsp. baking powder

          ½       tsp. salt

In a separate bowl beat together:

          2        eggs

          1        cup milk

          1/3     cup butter, melted

          1        tsp. nutmeg

          1        tsp. vanilla

Pour into dry ingredients and mix just until moistened.

Fold in:

          2        cups   blueberries, fresh or frozen* - *if frozen, rinse and pat dry

Fill paper lined or greased muffin cups 2/3 full. Bake at 375 degrees for 20-25 minutes.

Brush tops with melted butter and sprinkle with sugar.