Blueberry muffins to be exact. Sunday morning began with Randolph's request for pancakes, but I had been delaying the desire for muffins. I won. Despite the loss, he did a happy dance and quickly gobbled down more than I should relay.

Lady Joy is shedding her puppy coat. As a result, she has been mostly banned from the kitchen but she still likes to participate in the food preparation.


Recipe
Ingredients:
1/2 cup butter at room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla 2 teaspoons baking powder 1/4 teaspoon salt 2 cups all purpose flour 1/2 cup milk 2 1/2 cups fresh blueberries--this is what the original recipe calls for, but I use a whole pint Ingredients for the topping:
1/4 teaspoon nutmeg1/4 teaspoon cinnamon1/2 teaspoon granulated sugarDirections:
Heat oven to 375°.Grease 18 regular-size muffin cups (or 12 large size muffins).In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each.Beat in vanilla, baking powder and salt.With spoon, fold in half of flour then half of milk into batter; repeat.Fold in blueberries.Spoon into muffin cups and sprinkle topping onto each muffin.Bake 15 to 20 minutes, until golden brown and springy to touch.