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