1 3/4 c. plain flour
1/3 c. sugar
2 1/2 tsp. baking powder
1 tsp. salt
3/4 c. blueberries (fresh or frozen), rinsed and drained
2/3 c. milk
1/4 c. orange juice
1 egg
2 tbsp. cooking oil
1/4 c. finely chopped walnuts or pecans
2 tbsp. sugar
1/4 tsp. nutmeg

Spoon flour into measuring cup and level off. Pour into large bowl. Add 1/3 cup sugar, baking powder, and salt to flour. Stir well to blend. Stir in blueberries; combine milk, orange juice, egg, and oil in small bowl. Beat slightly. Add liquid ingredients to blended dry ingredients, all at once. Stir just to moisten dry ingredients. Fill greased or paper-lined muffin pan cups 2/3 full.

Combine nuts, 2 tablespoons sugar, and nutmeg. Sprinkle on batter. Bake at 425 degrees for 20 to 22 minutes. Serve warm with butter. Makes 1 dozen muffins.