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Best Blueberry Muffins

1/2 c Butter (1 stick) -- room temperature
1 c Granulated sugar, or slightly less depending on tartness of blueberries
2 lg Eggs
1 ts Vanilla extract
2 ts Baking powder
1/4 ts Salt
2 1/2 c Blueberries -- mash 1/2 cup with fork
2 c All-purpose flour
1/2 c Milk
1 tb Sugar
1/4 ts Ground nutmeg

Heat oven to 375 degrees F. Grease 12 regular muffin cups, including the area between each cup, or use foil baking cups.

In a medium-sized 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 batter.

Fold in half the flour with a spatula, then half the milk. Add remaining flour and milk. Fold in remaining blueberries.

Scoop batter into muffin cups.

Mix 1 tablespoon sugar with 1/4 teaspoon nutmeg and sprinkle on top of each muffin.

Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.

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