I got this recipe from the premiere issue of Taste of Home's Quick Cooking Magazine. I often cut the recipe in half. I hope you enjoy.

Blueberry Muffins

4 cups flour
4 tsp baking powder
1/2 tsp salt
1 cup butter/margerine, softened
2 cups sugar
4 eggs
1 cup milk
2 tsp vanilla
2 cups frozen blueberries, unthawed

Topping:
2 Tbsp sugar
1/2 tsp ground nutmeg

In a large bowl, combine the flour, baking powder, and salt. In a mixing bowl cream butter and sugar. Add eggs, milk, and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper-lined muffin cups 2/3 full. Combine sugar and nutmeg and sprinkle over muffins. Bake at 375* for 20 - 25 minutes or until done. Cool in pan for 10 minutes before removing to wire rack. Yield - 2 dozen