1 3/4 c. flour (I do half white/half wheat flour)
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg, lightly beaten
3/4 c. milk
1/3 c. butter, melted
1 1/4 c. fresh or frozen blueberries
Topping:
1 tbsp. sugar
1/4 tsp. cinnamon
In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees for 16-20 minutes. Cool for 5 minutes before removing from pan.
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