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. fresh blueberries
2 c. all-purpose flour
1/2 c. milk

(Or slightly less depending on sweetness of blueberries).

(Or 1 bag - 12 ounces - frozen blueberries - no sugar added - not thawed).

TOPPING:

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

Heat oven to 375 degrees. Grease 18 regular-size muffin cups (12 if you want large muffins) or line 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. With a rubber spatula, fold half the flour, then half the milk 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 Topping. Bake 25 to 30 minutes until golden brown and top feels springy to the touch when pressed. Makes 18 regular-sized muffins, 10 large.