1/2 c. butter, at room temperature
1 c. sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 1/2 c. blueberries (mash 1/2 c. with fork)
2 c. all-purpose flour
1/2 c. milk
1 tbsp. sugar mixed with 1/4 tsp. ground nutmeg

Use 12 greased muffin cups. Bake at 375 degrees. Yield: 12 muffins.

Preheat oven and grease muffin cups. In a medium-size bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder and salt. Mix mashed berries into batter.

Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries.

Spoon batter into muffin cups. Sprinkle with nutmeg sugar. Bake 25 to 30 minutes or until golden brown. Let muffins cool at least 30 minutes in the pan before removing. Good served with honey butter or orange butter.