Blueberry Muffins

What is better than waking up to the smell of freshly baked breakfast muffins? Actually, anything baked in your own home is just as good. But today, I am choosing to make blueberry muffins. Once my boys were in bed @ 8 pm, I decided to surprise them in the morning with some freshly baked blueberry muffins. Mmm, doesn't that just make you hungry ?? I thought, why not spoil those three Wan boys of mine. After all, that is my job !!! I love surprising them with baked goods, you should see their eyes in the morning. Ethan and Timothy have a really good nose, they can smell it the minute they wake up. It's so cute to watch them rushing through their morning routines. So worth it !!!!

Blueberry Muffins, adapted from Martha Stewart

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk (I used buttermilk instead, as I find the muffins way moisture!)
1/4 teaspoon nutmeg

Step 1:

Preheat oven to 375° F. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to light coat; set aside the flour mixture and the blueberries.

Step 2:

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

Step 3:

With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not over mix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.

Step 4:

Bake, rotating pan halfway through, until muffins are golden brown and a cake tester inserted in the centre of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

Enjoy !!!