Sparkling Blueberry Muffins
- 2 cups all-purpose flour
- 1/3 cup Florida Crystals® Organic Raw Cane Sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 egg, beaten
- 1 cup milk
- 1/4 cup vegetable oil
- 1 cup fresh blueberries or frozen, thawed
- Florida Crystals® Organic Raw Cane Sugar (additional for sprinkling)
Preheat oven to 400°F. Grease 12 medium muffin cups or line with paper baking cups.
Combine flour, sugar, baking powder, salt and nutmeg in large bowl; mix well.
Combine egg, milk and oil in small bowl; mix well. Add egg mixture all at once to dry ingredients, just until moistened—do not overmix. Gently stir blueberries into batter.
Spoon batter into muffin cups. Sprinkle top of each muffin lightly with sugar.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Muffins, like quick breads, become tough if they are overmixed. To prevent this, combine the ingredients just until the dry ingredients are moistened.