1/2 c. (1 stick) 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 (mash 1/2 c. with fork)
2 c. flour
1/2 c. milk
1 tbsp. sugar mixed with 1/4 tsp. nutmeg

Heat oven to 375 degrees. Use foil or paper baking cups in muffin tin.

In medium bowl, beat butter until creamy. Beat in sugar until pale and 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.

Scoop batter into muffin cups. Sprinkle with nutmeg and sugar. Bake 25-30 minutes or until golden brown. Let cool at least 30 minutes in pan before removing.