Blueberry Cake Muffins

Blueberry muffins are a delicious breakfast treat, and the fresh berries in the market this time of year are especially good to use in place of  frozen berries because of their firm texture. They are much easier to incorporate into the batter and the batter doesn't turn blue like it does with frozen berries. These tasty muffins are dense and buttery rich with just a hint of nutmeg; a real family favorite. Blessings...

Recipe:

1-1/2 cups unbleached flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground nutmeg
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup milk (I use 1%)
2 cups fresh or thawed frozen and drained blueberries

1. Grease 12 medium muffin-pan cups (2-1/2 x 1-1/4-inches).
2. Stir together first 5 ingredients in a medium bowl. Set aside.
3. In large bowl, with electric mixer at high speed, beat butter with sugar, eggs, and vanilla until light and fluffy, about 4 minutes, occasionally scraping side of bowl and beaters with rubber scraper.
4. At low speed, beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth.
5. With rubber scraper, gently fold in blueberries just until combined.
6. Scoop about 1/3 cup batter into each prepared muffin cup. Do not level batter.
7. Bake in 375 degree oven for 20 to 25 minutes or until golden-brown and cake tester inserted in center comes out clean.
8. Remove pan to wire rack and allow to sit for 3 to 5 minutes before removing muffins to rack to cool completely. If the berries are large and heavy they will sink to the bottom making the muffins heavy. Leaving them in the muffin cups for a few minutes helps to set the muffins for easier handling and removal.

Yield: 12
233 calories each
1.6 gms. fiber

This recipe was adapted from The New McCall's Cook Book.