2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. ground nutmeg
1/2 c. milk
1 1/2 c. fresh blueberries
2/3 c. sugar
1/2 tsp. salt
2 eggs, beaten
1/2 c. butter, melted
1/4 c. nuts, chopped

Combine flour, sugar, baking powder, salt and nutmeg in a large bowl. Combine eggs, milk and butter. Add to dry ingredients, stirring (not too much). Toss blueberries with a little flour to coat and stir into batter. Add nuts.

Spoon mixture into greased muffin pans, fill 2/3 full. Bake at 300-350 degrees for approximately 18 minutes. Makes 18 muffins.