1⁄2 cup butter or 1⁄2 cup margarine, at room temp1 cup granulated sugar2 large eggs1 teaspoon vanilla2 teaspoons baking powder1⁄4 teaspoon salt2 cups all-purpose flour1⁄2 cup milk2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries
For Topping
1 tablespoon granulated sugar, mixed with1⁄4 teaspoon ground nutmeg
1 tablespoon granulated sugar, mixed with1⁄4 teaspoon ground nutmeg
DIRECTIONS
Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.