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Description:
Classic breakfast muffins that is still a guest favorite after 24 years. We make the large muffins because they remain moist.

Ingredients:
2 cups unbleached flour
2 tsp. baking powder
1/4 tsp. freshly grated nutmeg
1/2 tsp. salt
8 oz. unsalted butter at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 sour cream
1/4 whole milk
1/4 granulated sugar mixed with a 1/2 tsp. freshly grated nutmeg.
1 tsp. pure vanilla extract
3 cups fresh or frozen blueberries (thawed)

Directions:
Preheat oven to 350 degrees.
Spray giant muffin pan with pan coating. Set aside.
In a large bowl mix together flour, baking powder, nutmeg and salt. Set aside.
In the bowl of a standing mixer add soft butter and sugar. Mix on medium speed until incorporated. Add eggs, one at a time mixing until well incorporated.
In a small bowl stir milk into sour cream. Add to egg mixture and whisk until blended. Scrape egg mixture over flour mixture and with a large spatula gently fold together until just blended. Gently fold in blueberries. Pour batter into prepared muffin pans. Sprinkle each muffin with one tsp. nutmeg-sugar. Reserve left over for next time. Put into preheated oven and back for 20 min. until golden brown and springy to the touch.

Recipe Provided By:
Brampton Bed and Breakfast Inn
Chestertown, MD

Chestertown Bed and Breakfast Inns