1/2 c. butter, room temp.
3/4 to 1 c. granulated sugar
2 lg. eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. fresh blueberries or 1/2 bag (12 oz.) frozen blueberries (no sugar added), not thawed
2 c. all-purpose flour
1/2 c. milk

TOPPING:

1 tbsp. granulated sugar mixed with 1/4 tsp. ground nutmeg

Heat oven to 375 degrees. Grease 18 regular size muffin cups or line with paper baking cups. Cream butter. Add sugar and beat until pale and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder and salt.

If using fresh berries, mash 1/2 cup and stir into the batter. Fold half the flour, then half the milk into batter. Repeat with remaining flour and milk. Fold in remaining fresh berries or all the frozen.

Spoon batter into muffin cups; sprinkle with topping. Bake 25 to 30 minutes until golden brown and top feels springy to the touch. Per regular size: 167 calories, 3 g. protein, 26 g. carbohydrates, 45 mg. cholesterol with butter, 29 mg. cholesterol with butter, 136 mg. sodium, 6 g. fat.