RECIPES » Best Blueberry Muffins

½ c (1 stick) butter at room temperature
1 c. granulated sugar or slightly less depending on tartness of blueberries
2 large eggs
1 tsp. vanilla extract
2 tsp. baking powder
¼ tsp. salt
2 ½ c blueberries (mash ½ c. frozen with fork)
2 c. all purpose flour
½ c. milk
1 tblsp. Sugar mixed with ¼ tsp ground nutmeg

• Heat oven to 375 degrees F. Grease 12 regular muffin cups, including the area between each cut, or use fold baking cups.
• In a medium size bowl, beat butter until creamy.  Beat in the sugar until pale and fluffy.  Beat in eggs, one at a time.  Beat in vanilla, baking powder and salt.
  Mix mashed berries into batt
• Fold in half of the flour with a spatula, then half the milk.  Add remaining flour and milk.  Foldin remaining blueberries.
• Scoop batter into muffin cups.
• Sprinkle with nutmeg sugar.
• Bake 25 to 30 minutes, or until golden brown.  Let muffins cool at least 30 minutes in pan before removing.