4 c. all purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs
1 c. milk
2 tsp. vanilla extract
2 c. frozen blueberries
2 tbsp. sugar
1/2 tsp. ground nutmeg

In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in the dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper lined muffin cups two thirds full. Combined sugar and nutmeg; sprinkle over muffins.

Bake at 375°F for 20 - 25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Yield: 2 dozen

Note: fresh blueberries may be substituted for frozen.

These moist muffins are chock-full of blueberries. I always keep convenient frozen berries on hand. It is best to fold the berries in the muffin batter while they are still frozen.