French Blueberry Donut Muffins

How's that for a name? This recipe came with my stoneware muffin pans. It has been our favorite blueberry muffin recipe for quite a few years now. It is SO good!

I went to scrounge the recipe out a while ago and couldn't find it. OK, I do have 2 recipe cabinets, and they are both fullish. So I made them from memory (and forgot the butter, of all things!) and got by. Sort of. I repeated the whole search/memory process a second time (except for the butter dealy), and decided that this was nuts. I tore both cabinets apart, went through every paper (major ordeal) and found lots of long-lost good recipes that I have posted here lately, but NO MUFFINS.

I held down my panic. Everything is available on the internet, right? Um, no. French Blueberry Donut Muffins are...not? I guess?

In my distress I did what any reasonable person does in time of tragedy-

talked to my Mother.

You wanna hear the miracle part of the story? Well, the very next day, Mom was going through her recipe box and dropped it on the floor (and into the kitchen sink = wet recipe cards = not so good). There, in the midst of disaster she found my recipe! In Rachel's handwriting! Yea for Rae! Yea for Mom's clumsy moment! : )

So here it is (and yes I know that the butter and sugar in these pretty much qualify these for cupcakehood):

1 1/2 c flour
2 t baking powder
1/4 t salt
1/4 t nutmeg
1/2 c sugar
1/2 c milk
1 egg
1/2 t vanilla
1/3 c melted butter
1 c blueberries

Mix dry ingredients, toss with blueberries. Mix wet ingredients. Add wet to dry and stir until just combined. (Batter is very stiff/thick. Don't panic, it's all right.) Spoon into greased muffin pans, bake at 400 degrees for 12-20 minutes depending on size.
Makes 4 giant muffins, 8-12 regulars, or a slew of minis. : ) Mmmm, now I want one.