1 c. butter, room temperature
1 c. granulated sugar
2 lg. eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 c. blueberries
2 c. all purpose flour
1/2 c. milk

TOPPING:

1 tsp. granulated sugar
1/4 tsp. ground nutmeg

Mix together topping ingredients.

For muffins: Beat butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time. Add half the flour, baking powder and salt. Then half the milk. Repeat with remaining flour and milk. Fold in blueberries, spoon into muffin cups. Sprinkle with topping. Makes 17 or 18 muffins. Bake at 375 degrees for 25 to 30 minutes or until golden brown or springy to the touch.