1 stick butter
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. blueberries
2 tbsp. sugar
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. salt
3/4 c. chopped nuts
1/8 tsp. more nutmeg

Preheat oven to 400 degrees. Cream butter and gradually add the cup of sugar until light and fluffy. Add the eggs and vanilla. Fold in the sour cream.

Combine the dry ingredients and gradually blend into creamed mixture. Fold in blueberries and nuts. Fill 2 1/2 inch paper-lined muffin cups half full. Combine the 2 tablespoons sugar and 1/8 teaspoon nutmeg, sprinkle over the batter in the muffin cups. Bake 20-25 minutes or until a wooden pick inserted in the center comes out clean. Cool. Makes 2 dozen.