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I was home today and feeling kind of ambitious. I wanted to make something, but didn't know what. As I have to work tomorrow during the day, I thought I would surprise my co-workers with some muffins.
As blueberries are still around, I thought my co-workers would enjoy these. I made them as mini muffins, something that you could eat in a bit or two.
The Best Blueberry Muffins
“Muffins,” by Elizabeth Alston Clarkson N. Potter, Inc./Publishers ©1985 Ingredients ½ cup (1 stick) butter, at room temperature 1 cup granulated sugar, or slightly less depending on tartness of blueberries 2 large eggs 1 teaspoon vanilla extract 2 teaspoons baking powder ¼ teaspoon salt 2-1/2 cups blueberries (mash ½ cup with fork) 2 cups all-purpose flour ½ cup milk 1 tablespoon sugar mixed with ¼ teaspoon ground nutmeg Directions Heat oven to 375°F. Grease 12 regular muffin cups, including the area between each cup, or use foil baking cups In a medium-size bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder and salt. Mix mashed berries into batter. Fold in half the flour with spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffin cups. Sprinkle with nutmeg sugar. Bake 25-30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing. 
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