Sunday, October 26, 2014

Blueberry Eggnog Muffins

We are clearly attempting to use up our current supply of eggnog in our house.  Not that we mind, we would be more than happy to just drink it as-is, but it is also fun trying to come up with something tasty and fun with it as well.

Bruce loves blueberries, so I bought some while I was at the store on Friday, knowing that no matter what I did with them, he'd be a happy camper.

So this morning, I decided to make blueberry muffins, but as I was heading toward the kitchen to make them, I was struck with a burst of genius, I was going to make them with eggnog!  These purple-dotted beauties were gorgeous as I pulled them out of the oven, and they taste perfect, just a hint of nutmeg-y eggnog goodness behind each bite as the blueberries burst in your mouth.

Blueberry Eggnog Muffins


1/2 c. unsalted butter (softened)
1 1/4 c. sugar
1/2 tsp salt
2 eggs
2 c. flour (divided)
2 tsp baking powder
1/8 tsp nutmeg
1/2 c. eggnog
12 oz. fresh blueberries


Preheat oven to 400.

Cream butter, sugar and salt together until fluffy. Add eggs and mix thoroughly.

Add 1 3/4 c flour along with the baking powder and nutmeg to the batter, mixing alternately with the eggnog until completely incorporated.

In a separate bowl, toss the blueberries with the remaining 1/4 c flour then add to the rest of the batter and mix gently.

Spoon batter into a greased (or lined) muffin tin.  You can fill it to the top if you wish since the batter is thick, it won't spill all over the place while baking.

Sprinkle the tops with additional sugar if desired.

Bake 20 minutes.  Let the muffins cool in the pan for 5 minutes before removing by running a knife along the edges.



  1. made these muffins in a low carb form and they are very good.

  2. Oh, I would like one right now! They sound great! I'm new here and glad to find your blog!