This is perfect for late spring and summertime when fresh blueberries are plentiful. I love how the fragrant nutmeg complements the fresh fruit. My friend Marcia got this recipe from her mom. Our families used to pick wild blueberries with her in-laws in the New Hampshire countryside.
I changed the recipe a bit, substituting finely ground whole wheat flour, cutting down a bit on the sugar and adding vanilla. The original recipe calls for half-and-half, but I use 1 % milk and still get a tender and delicious muffin.
Makes a 13 × 9 inch cake or about a dozen muffins
2 cups fresh blueberries
2 Tb flour
2/3 cup sugar
1 cube (1/2 cup) butter at room temperature
2 large eggs warmed to room temperature
½ cup milk
1½ tsp vanilla
1 cup finely ground whole wheat flour
1 cup unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp salt
1/2 cup pecan or walnut pieces (optional)
2 Tb sugar
¼ tsp nutmeg
Preheat oven to 350’
Wash blueberries, and discard overripe ones. Dry in a paper towel. Toss blueberries with 2 Tb flour so that they are lightly coated.
Sift flours, salt and baking powder and stir well to combine.
Beat butter on high speed and add sugar, beating for a few minutes. Add eggs and vanilla, beating until the mixture is light. Scrape the bowl and add 1/4 cup milk, mixing well.
Stir half the flour mixture into the batter only until combined. Add the other 1/4 cup milk and the rest of the flour mixture and slowly stir only until combined.
Fold in the blueberries and nuts.
Put in a buttered 13 × 9 inch pan, or scoop into about 12-14 paper muffin cups. An ice cream scoop makes it easy to portion it.
Mix 2 Tb sugar with ¼ tsp nutmeg in a cup. Sprinkle about 1/3 to ½ tsp over each muffin, or if making the cake, sprinkle evenly over the cake.
Bake cake for 45 minutes, muffins for 35-40 minutes, until top is light brown.