1/2 c. butter, at room temperature
1 c. granulated sugar
2 lg. eggs
1 tsp. vanilla extract
2 tsp. baking soda
1/4 tsp. salt
2 1/2 c. blueberries (mash 1/2 c. with fork)
2 c. flour
1/2 c. milk
1 tbsp. sugar mixed with 1/4 tsp. nutmeg

Heat oven to 375 degrees. Grease 12 muffin cups (include between cups). In a medium bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking soda and salt. Mix mashed berries into batter. Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffin cups. Sprinkle with nutmeg and sugar. Bake 25-30 minutes or until golden brown. Let muffins cool 30 minutes before removing.