Jumbo Berry Muffins

This recipe makes 6 jumbo muffins. They are really buttery! If you don't like that, maybe try skim milk instead of buttermilk.

Ingredients:

- 1/2 cup butter, softened
- 1 cup sugar

- 2 eggs

- 1/2 cup buttermilk
- 1 teaspoon vanilla extract

- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt

- 2 cups fresh or frozen blueberries (substituted fresh raspberries which worked great)

- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg

Directions:

Preheat oven to 400F. Grease 6 jumbo muffin cups.

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the buttermilk and vanilla.

In another bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture. Stir just until moistened. Fold in berries.

Fill muffin cups two-thirds full.

Combine the 2 tablespoons sugar, cinnamon, and nutmeg. Sprinkle generously over the muffins.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes, then remove to a wire rack.