Jumbo Blueberry Muffins

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups fresh or frozen blueberries
• 3 tablespoons sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

1. Preheat oven to 400u0b0. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries.
2. Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

butter, sugar, eggs, buttermilk, vanilla, flour, baking powder, salt, blueberries, sugar, ground cinnamon, ground nutmeg

Taken from www.tasteofhome.com/recipes/jumbo-blueberry-muffins/ (may not work)