2 c. all-purpose flour
2/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 eggs, beaten
1/2 c. milk
1/2 c. butter, melted
1 1/2 c. fresh blueberries (canned, drained blueberries may be substituted)
1 tbsp. sugar

Combine the first 5 ingredients in a large bowl, reserving 1 tablespoon to toss with blueberries. Make a well in the center of the mixture.

Combine eggs, milk and butter; add to dry ingredients, stirring just until moistened. Toss blueberries with reserved flour mixture to coat; stir into batter. Spoon mixture into greased muffin pans, filling 2/3 full. Sprinkle with sugar.

Bake at 400 degrees for 15 to 18 minutes. Yields: 18 muffins.