4 c. 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 (unthawed)

Topping:

2 tbsp. sugar
1/2 tsp. ground nutmeg

In large bowl combine first 3 ingredients. In mixing bowl cream butter and sugar. Add eggs, milk and vanilla, mix well. Stir into dry ingredients until just moistened. Fold in frozen blueberries. Fill greased or paper-lined muffin cups 2/3 full. Combine topping ingredients and sprinkle over muffins.

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

May use fresh blueberries.

Yield about 2 dozen.