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

Combine flour, 2/3 cup sugar, baking powder, salt and nutmeg in large bowl, reserving 1 tablespoon to toss with blueberries. Make a well in center. Combine eggs, milk and butter; add to dry ingredients, stirring just until moistened. Toss blueberries with reserved flour mixture to coat; stir into batter. Spoon mixture into paper lined muffin cups, filling 2/3 full. Sprinkle with almonds and 1 tablespoon sugar.

Bake at 400°F for 15 to 18 minutes.

Yield: 18 muffins.