- 1/2 cup butter
- flour - 2 cups
- baking powder - 1 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- blueberries - 2 Cups
- sugar - 1 1/4 Cups
- Big Eggs - 2 Pieces
- extract of vanilla - 2 teaspoons
- milk - 1/2 cup
- nutmeg - 1/4 teaspoons
Preheat the oven to 190 degrees. Lubricate the form with 12 compartments and sprinkle with flour, removing excess. Put aside. In a small bowl, mix flour, baking powder and salt together. Shake the blueberries in a fine sieve with about 1 1/2 teaspoons of the flour mixture, so that the flour lightly covers the berries. Set aside. In a bowl with an electric mixer, whip the butter and 1 cup of sugar at medium-high speed, about 3 minutes. Add eggs, one at a time, whisking after each addition. Add the vanilla. Reduce speed and gradually add flour. Add milk and mix, but do not whisk. Add the blueberries and gently mix with a rubber spatula. Divide the dough evenly among the 12 compartments of the prepared baking dish. If desired, in a small bowl, mix the remaining 1/4 cup of sugar and nutmeg. Sprinkle the mixture with the top of the dough. Bake until the cupcakes are golden brown, about 30 minutes. Let cool on the grill for 10 minutes. Remove muffins from the mold and allow to cool completely. Serve warm or at room temperature.
Servings: 12