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

Heat oven to 375 degrees. Grease 12 regular muffin cups. In a medium size bowl, beat butter until creamy. Beat in 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.

Scoop batter into muffin cups. Sprinkle with nutmeg and sugar. Bake 25 to 30 minutes or until golden brown. Cool at least 30 minutes before removing from pan.