Nutmeg Blueberry Muffins

Directions

1. 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.
2. Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top.
3. 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.