1/2 c. butter, room temperature
1 c. granulated sugar
2 lg. eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 1/2 c. blueberries
2 c. all purpose flour
1/2 c. milk

TOPPING:

1 tbsp. granulated sugar mixed with:
1/2 tsp. nutmeg

Heat oven to 375 degrees. Grease 18 regular sized muffin cups or lined with paper or foil baking cups. In a medium size bowl beat butter with a wooden spoon or electric mixer until creamy. 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 blueberries, mash 1/2 cup and stir into the batter. Repeat with remaining flour and milk. Fold in remaining fresh blueberries or all the frozen. Spoon batter into the muffin cups; sprinkle with the Topping. Bake 25-30 minutes until golden brown and top feels springy to the touch when pressed. Makes 18 regular size, 10 large muffins.