Cookie Bookie

Blueberry Muffins

1⁄2 cup butter, 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 (reserve 1 tbsp to toss with blueberries)
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

Heat oven to 375°.

Place paper liners into 18 muffin cups.

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.

Mix in half of flour until incorporated then half of milk; 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.