1/2 c. (1 stick) butter, at room temperature
1 c. granulated sugar, or slightly less depending on tartness of blueberries
2 lg. eggs
1 tsp. vanilla extract
2 tsp. baking powder
1/4 tsp. salt
2 1/2 c. blueberries, mash 1/2 cup with a fork
2 c. all purpose flour
1/2 c. milk
1 tbsp. sugar mixed with 1/4 tsp. ground nutmeg

Heat oven to 375 degrees. Grease 12 regular muffin cups, including the area between each cup, or use foil baking cups.

In a medium size bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder and salt.

Mix mashed berries into batter. Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk.

Fold in remaining blueberries. Scoop batter into muffin cups. Sprinkle with nutmeg sugar.

Bake for 25 to 30 minutes or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.