3/4 c. sugar
1/4 c. butter
2 eggs, beaten
1/2 c. flour
1 1/2 c. milk
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
2 c. fresh blueberries

TOPPING:

1/2 c. sugar
1/2 c. flour
1/2 tsp. cinnamon
1/4 c. soft butter

Cream sugar and butter. Add eggs. Mix thoroughly. Stir in milk. Sift together, then stir in flour, baking powder, salt and nutmeg. Fold in blueberries. Pour into 12 large cupcake, paper lined tins. Combine topping ingredients. Mix until crumbly. Then sprinkle over batter. Bake 20 minutes at 375 degrees.