1/2 c. softened butter
1 c. sugar or slightly less if you desire
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 c. blueberries (fresh or frozen)
2 c. flour
1/2 c. milk
1 tbsp. sugar mixed with 1/4 tsp. nutmeg

Beat butter until creamy. Beat in sugar. Beat in eggs one at a time. Add vanilla and salt. Fold in 1/2 the flour, then 1/2 the milk. Fold in blueberries. Spoon batter into greased muffin cups or line muffin pans with paper or foil cupcake cups. Cups will be quite full. Recipe makes 12 muffins. Sprinkle with sugar nutmeg mixture. Bake 25 to 30 minutes or until golden brown at 375 degrees. Cool muffins in pans for at least 20 minutes before removing. Serve with butter or honey butter.