2 c. flour
2/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. 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 and 2 tbsp. sugar for garnish

In 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 400 degree oven until pick inserted in center comes out clean, 15 to 25 minutes for muffins, 30 to 35 minutes for 9 inch square coffee cake. Makes 36 miniature, 12 regular size, 3 to 8 mammoth, Jumbo or big muffins or 1 cake.