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Recipe from Debbie Mastroianni of Connecticut
2 C flour
2 tsp baking powder
1/2 tsp salt
1/2 C butter or margarine, at room temperature
1 C sugar
2 large eggs
1 tsp vanilla extract
1/2 C milk
2 - 2 1/2 C fresh or frozen blueberries
1 tbs sugar mixed with 1/4 tsp ground nutmeg
Heat oven to 375 degrees. Grease and flour 12-2 3/4 in. muffin cups. Sift together flour, baking powder and salt. In a medium sized bowl, beat butter a few minutes, until fluffy. Beat in sugar until well-blended. Beat in eggs thoroughly; add the vanilla. Stir in flour mixture about 1/2 at a time, alternating with milk, half at a time. Stir in blueberries. Spoon batter into prepared cups, filling them to the top. Sprinkle with nutmeg sugar. Bake 25-30 min. until golden.
