1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmet
2 cups fresh blueberries (can also use frozen)
2 tbsp sugar, for topping
In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well, then stir in milk. Combine dry ingredients and add to the butter/sugar mixture, stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full. Sprinkle tops with a little sugar. Bake in preheated 375 degree oven for about 20 minutes, or till lightly browned. Makes 12 muffins.
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