Heat oven to 375 degrees, grease 18 muffin cups or use paper baking cups.

1/2 c. butter, room temperature
1 c. sugar
2 lg. eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 1/2 c. blueberries
2 c. flour
1/2 c. milk
1 tbsp. sugar mixed with 1 tsp. nutmeg

In medium size bowl, beat butter until creamy, beat in sugar until pale and fluffy. Add eggs, mixing well after each; then add vanilla, baking powder and salt. Fold in half the flour with spatula, then half the milk. Add remaining flour and milk. Fold in blueberries.

Fill greased muffin cups 2/3 full and sprinkle with nutmeg sugar mixture. bake for 25 to 30 minutes or until golden brown. Cool for 30 minutes before removing from pan. Makes 18.