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 (1/2 c. mashed)
2 c. all purpose flour
1/2 c. milk
1 tbsp. sugar
1/4 tsp. ground nutmeg

Grease 12 regular muffin cups. In a medium bowl, beat butter until creamy. Beat in sugar until fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, 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. Spoon batter into muffin cups. Fill 3/4 full. Sprinkle with nutmeg and sugar mixture. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Makes 12 muffins.