1/2 c. butter, softened
3/4 to 1 c. sugar
2 lg. eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 1/2 c. blueberries, fresh or frozen
2 c. all-purpose flour
1/2 c. milk

In large bowl beat butter, at room temperature, until creamy. Add sugar and beat until fluffy. Add eggs, one at a time. Beat in vanilla, baking powder and salt. If using fresh blueberries mash 1/2 cup and stir into the batter. Fold in 1 cup of flour and 1/4 cup of the milk into the batter. Repeat with remaining flour and milk. Fold in 2 cups fresh blueberries or 2 1/2 cups frozen blueberries. Spoon batter into 18 regular sized lined muffin cups or 12 large lined muffins.

TOPPING:

1 tsp. sugar
1/4 tsp. nutmeg

Sprinkle with the topping of sugar and nutmeg. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Won 1st place at the Genesee County Fair.