Nutmeg Blueberry Muffins

• 1/2 cup butter, softened
• 1 cup plus 1 tablespoon sugar, divided
• 2 eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups fresh or frozen unsweetened blueberries
• 1/4 teaspoon ground nutmeg

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 375u0b0 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.

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

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