Breakfast Blueberry Muffins

We call these Breakfast Blueberry Muffins, but they are great anytime.  I make a big batch of these little wonders and freeze them for breakfast.  A few seconds in the microwave and they are hot and ready to eat.  They are great on busy mornings or when we're running late.  I serve them with some fruit or scrambled eggs and they make a nice addition to the morning meal.  They are also great at Sunday dinner, or as an afternoon snack. And I love the bright flavor the orange zest gives them.

Breakfast Blueberry Muffins
Makes 24 muffins

4 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 cup milk
2 tsp. vanilla extract
2 tsp. orange zest (optional)
2 cups frozen blueberries (do not thaw)

Topping:

2 Tbs. sugar
1/2 tsp. ground nutmeg

In a large bowl, combine the flour, baking powder and salt.  In a mixing bowl, cream the butter and sugar.  Add the eggs, one at a time, beating well after each addition.  Add the milk, orange zest and vanilla and mix well.  Stir in the dry ingredients just until moistened.  Fold in the frozen blueberries.  Fill greased or paper lined muffin cups 2/3 full.  Combine the sugar and nutmeg and sprinkle over the muffins.  Bake at 375° for 20-25 minutes or until muffins test done.  Cool in the pan for 10 minutes before removing to a wire rack to cool completely. 

**Feel free to substitute fresh berries for the frozen!**

Source:  A family recipe