4 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs
1 c. milk
2 tsp. vanilla extract
2 c. frozen blueberries (unthawed)

Topping:

2 tbsp. sugar
1/2 tsp. ground nutmeg

In a large bowl, combine flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper-lined muffin cups 2/3's full. For topping, combine sugar and nutmeg; sprinkle over muffins.

Bake at 375°F for 20 to 25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack.

Makes about 2 dozen.

Note: Fresh blueberries may be used in place of frozen.