2 cups all purpose flour
2/3 cup sugar
1 tbsp. baking powder
1 tsp salt
2 eggs
1 cup milk
1/3 cup butter, melted
1 tsp nutmeg
1 tsp vanilla
2 cup blueberries (fresh or frozen)
additional butter, melted
additional sugar

Sift together dry ingredients; set aside. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla. Pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups 2/3 full.

Bake at 375°F for 20-25 minutes. If desired, brush tops with additional melted butter and sprinkle with sugar.

Makes 1 dozen.

Note: If using frozen blueberries, rinse and pat dry before adding to batter.