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 or 1 (12 oz.) bag 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 (12 if you want larger 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 in half the flour, then half the milk into the batter. Repeat with remaining flour and milk. Fold in remaining fresh blueberries on all the frozen.

Spoon batter into the muffin cups; sprinkle with topping. Bake 25-30 minutes until golden brown and top feels springy to the touch when pressed.