2 c. flour
2/3 c. sugar
1 T. baking powder
½ tsp. salt
¼ tsp. nutmeg
1 c. milk
4 egg whites
1/3 c. butter, melted
1 tsp. vanilla extract
1 ½ c. fresh or frozen blueberries
In a large mixing bowl, combine the dry ingredients. Stir until well mixed.
In a separate bowl, mix the wet ingredients, except blueberries.
Add the wet ingredients to the dry.
Mix just until blended, do not overmix.
Add the blueberries, fold twice just to distribute berries.
Pour into paper-lined muffin tins, filling them 2/3 full. Spring the top of each muffin with a little sugar.
Bake at 400 degrees for 20 minutes. Let the muffins cool completely to ease removal of paper liners.
(If using frozen berries, rinse first and pat dry to avoid added moisture to recipe).