Blueberry Spice Muffins

I had some blueberries left over from making this clafouti the other day, so I decided to make muffins.
I adapted these two recipes and came up with one for blueberry spice muffins.

(For 12 medium muffins)
Ingredients:
¾ cup sugar (adjust according to taste)
4 Tbsp butter
2 eggs
¾ cup buttermilk
1 ¾ cup all-purpose flour (reserve about 2 tsp to coat blueberries)
1 tsp baking soda
1 tsp baking powder
1 ½ tsp freshly grated nutmeg
¼ tsp salt
1 cup fresh blueberries, coated with a light dusting of flour

Method:
Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.

Cream the butter and sugar together, beating until fluffy. Add the eggs and beat until smooth. Add the buttermilk and mix.

In a large bowl, combine flour, baking powder, baking soda, nutmeg and salt. Add to creamed mixture. Stir until just combined. (Don’t beat or over mix.)

Toss the blueberries coated with flour into the batter and gently fold.

Spoon the batter into the muffin tray, filling each paper-lined muffin cup till it is three-fourths full. Bake for 25 minutes or so till the tops are nice and golden brown or until a toothpick inserted into the center of the muffin comes out clean.

Serve warm.

Notes:
*These muffins were not as moist as some of the muffins I usually make. I’ll try adding some applesauce to the batter the next time around.

*Although I added almost 1 ½ tsp of nutmeg, the muffins didn’t have the desired amount of flavor that I was looking for. I should spice it up a little more next time.

I’m sending this to Aparna for Think Spice…Think Nutmeg.

Other muffins I have made:
Strawberry Chocolate Chip Muffins
Banana Walnut Muffins
Oats and Orange-Coconut Muffins
Oats and Cranberry-Pomegranate Muffins