Ingredients
1/2 cup butter, softened1 cup plus 1 tablespoon sugar, divided2 eggs1/2 cup whole milk1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt2 cups fresh or frozen unsweetened blueberries1/4 teaspoon ground nutmeg
Preparation
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top.
Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
