Super Easy Cinnamon Blueberry Muffins

Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, salt, nutmeg and cinnamon.

In a large bowl, whisk together the melted butter, milk, eggs, and vanilla extract.

Add the dry ingredients to the wet ingredients and stir until almost combined. Fold in the blueberries until just combined. Do not overmix.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

In a shallow dish, mix together the 1/4 cup granulated sugar and 1/2 tablespoon ground cinnamon.

While the muffins are still warm, dip the tops into the cinnamon sugar mixture, pressing gently so it sticks.