Blueberry Birdie Cupcakes

2 cups All-purpose flour
1 tablespoon Baking powder
2 Eggs including clean, crushed egg shell.
1 cup Milk
1/3 cup Butter or margarine -- melted
1 teaspoon Ground nutmeg
1 teaspoon Vanilla extract
2 cups Fresh or frozen blueberries
Additional butter or
Margarine -- melted
Additional sugar

In a mixing bowl, combine flour,  and baking powder . In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20-25 minutes. Brush tops with melted butter and sprinkle with sugar.

* If using frozen blueberries, rinse and pat dry before adding to batter

I omitted 1/2 cup Sugar & 1/2 teaspoon Salt from original recipe.

Recipe by:

 

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Revised: November 14, 2006