While blueberry muffins are a staple in any quick bread recipe collection, the ones from Muffins by Elizabeth Alston are unique in two ways.

First of all, the author suggests mashing a portion of the blueberries to avoid the soggy lump of fruit in the center of the muffin. When making mini-muffins, I like to mash all the blueberries. This ensures full berry flavor in every bite.

Secondly, the recipe calls for a sprinkling of nutmeg sugar on top. I love how the subtle hint of nutmeg brings out the flavor of the berries. I like the shiny topcoat the sugar provides, and I enjoy the extra crunch as I take a bite.

Perhaps you can modify your go-to blueberry muffin recipe to include one or both of these suggestions.

Ingredients:

• 1 stick butter, room temperature
• 1 cup sugar (adjust to tartness of berries)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2.5 cups blueberries (mash 1/2 cup with a fork)
• 2 cups flour
• 1/2 cup milk
• 1 tablespoon sugar mixed with 1/4 teaspoon nutmeg

Directions:

1. In a medium bowl, beat butter until creamy
2. Add the sugar, beating until pale and fluffy
3. Beat in the eggs, one at a time
4. Add vanilla extract, baking powder, and salt
5. Mix in mashed blueberries
6. Mix in half of the flour – then half the milk. Alternately add remaining flour and milk
7. Fold in whole blueberries (if using them)
8. Scoop into prepared muffin tins
9. Sprinkle tops with nutmeg sugar
10. Spoon into well-greased muffin tins
11. Bake at 375 for approximately 25-30 minutes (15 minutes if making mini-muffins)
12. Remove from tin as soon as possible. Muffins tend to stick if left to cool completely

Recipe makes 12-18 regular size muffins, or 40-48 minis

This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.