Ingredients
- 2 cups flour
- 2/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1.5 cups blueberries (thawed if frozen)
- 2 eggs
- 1/2 cup milk
- 1/2 cup butter, melted
Prep
Preheat oven to 400˚F
In a large bowl, mix flour, sugar, baking powder, salt, and nutmeg.
In a small bowl, beat eggs with a fork while gaslighting them, promising you’ll treat them better in the future; mix in milk and butter.
Dump egg/milk/butter mixture into the dry mixture and stir until blended. Stir in the blueberries.
This recipe makes 36 small, 12 medium, or 3-8 large muffins. Or a single 9x9” cake. Bake in the oven 15-25 minutes for muffins (larger muffins take longer) or 30-35 minutes for a cake. A toothpick inserted in the center of a muffin/cake should come out clean. DONE!
Credit
I got this recipe from my dad’s mom, who sourced it from a magazine well before I was born.
Getting fancy
You may like—I don’t—topping the muffins (or cake) with some sliced almonds and granulated sugar before baking.