1/2 c. butter (room temperature)
1 c. sugar
2 lg. eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 1/2 c. fresh blueberries - unsweetened
2 c. flour
1/2 c. milk

TOPPING:

1 tbsp. sugar
Mixed with
1/4 tsp. nutmeg

Preheat oven to 375 degrees. Grease 18 to 20 muffin cups or line with baking cups. Beat butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. Fold in half the flour, then half the milk. Repeat. Fold in blueberries. Spoon batter into muffin cups. Sprinkle with topping. Bake 25 to 30 minutes or until golden brown.