1 3/4 c. flour
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg, slightly beaten
3/4 c. milk
1/3 c. butter, melted
1 1/4 c. blueberries (fresh or frozen)

Topping:

1 tbsp. sugar
1/4 tsp. cinnamon

In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients. Stir just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients. Sprinkle over the muffins.

Bake at 350°F for 16 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan. Note: If using frozen blueberries, do not thaw before adding to batter.