Ingredients
Method
Step-by-Step
- Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease each cup thoroughly.
- In a large bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, salt, and 1/2 teaspoon ground nutmeg.
- In a second bowl, whisk the egg, milk, vegetable oil or melted unsalted butter, and vanilla extract until blended.
- Pour the wet mixture into the dry ingredients and stir only until combined. Stop while a few small lumps remain so the muffins stay tender.
- Fold in the blueberries gently, taking care not to crush them. Add frozen blueberries straight from the freezer without thawing.
- Divide the batter among the muffin cups, filling each about two-thirds to three-quarters full. This gives the muffins room to rise without overflowing.
- Mix the 1/4 cup topping sugar with 1/4 teaspoon nutmeg. Sprinkle the mixture evenly over each portion of batter.
- Bake for 20 to 25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack. Serve warm or let them cool completely before storing.
Notes
Do not overmix the batter. If the blueberries are especially wet or large, toss them with a teaspoon of the measured flour before folding them in. Frozen berries should remain frozen. Store cooled muffins covered at room temperature for up to 2 days or refrigerate for longer storage.