Spray you muffin tins with non-stick cooking spray or grease with shortening. You can also use paper muffin liners for easy clean up, but your muffins will be more dense.

The easiest way to fill your muffin tins is to use an ice cream scoop. This method is much less messy than using a spoon or trying to pour the batter. Most recipes call to fill the muffin tins about two-thirds full. However, if you want muffins where the tops are higher that base of the muffins, fill them fuller than that. Make sure that your muffin tins are filled evenly, so that they bake evenly.

Be sure that your oven is completely heated before baking. Muffins are very sensitive to temperature. You should let the oven sit at full temperature for 15 to 20 minutes before baking your muffins. Also, keep the oven door closed tightly during baking.

Bake your muffins until the tops are a light golden brown. A toothpick inserted in the middle of the muffin should come out clean. Tap your finger on the muffin top and it should spring back into position.

If you would like to make a low-fat version of your muffins, you can substitute non-fat milk for whole milk, or substitute two egg whites for each egg needed in the muffin recipe.

To make your muffins more cakey, use pastry flour. To make them more chewy, use all-purpose flour.

Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 2 large eggs
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 cup butter milk
• 2 1/2 cups fresh or frozen blueberries

Preheat oven to 375 degrees F.

Grease or line 18 regular size muffin cups.

In a large bowl, mix butter until creamy.

Add sugar and beat until fluffy.

Add eggs one at a time, beating after each one.

Beat in vanilla, baking powder and salt.

Fold in half the flour and half the buttermilk until combined.

Repeat with rest of flour and buttermilk.

Stir in blueberries gently until combined. Do not beat or use mixer.

Scoop batter into muffin tins.

Sprinkle top with sugar and nutmeg, if desired.

Bake 25 minutes or until golden brown.

Serve hot.