2 c. flour
2/3 c. sugar
1 tbsp. baking powder
1/2 tsp. each salt & nutmeg
1 1/2 c. unsweetened blueberries, partially thawed if frozen
2 eggs
1/2 c. milk
1/2 c. butter, melted
1/4 c. sliced almonds & 2 tbsp. sugar for garnish

In a large bowl mix flour, sugar, baking powder, salt and nutmeg. Add blueberries; stir to coat evenly. In small bowl beat eggs with fork; beat in milk and butter. Add to blueberry mixture; stir just until blended.

Fill greased pans 2/3 full. Sprinkle with almonds and sugar. Bake in preheated oven 15-25 minutes, or until pick inserted in center comes out clean.