1/2 c. butter or margarine, at room temperature
1 c. granulated sugar
2 large eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 c. all-purpose flour
1/2 c. milk
2 1/2 c. fresh or frozen blueberries
1 Tbsp. granulated sugar
1/4 tsp. ground nutmeg
Preheat oven to 375. Grease 18 regular sized muffin cups (or 12
large sized muffin cups). In bowl, mix butter until creamy. Add 1
c. 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; repeat. Fold
in blueberries. Spoon into muffin cups. Mix 1 Tbsp. sugar with
nutmeg and sprinkle on top. Bake 15-20 minutes, until golden brown
and springy to touch.
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