4 cups all-purpose flour
4 tsp baking powder
½ tsp salt
1 cup butter or margarine, softened
2 cups sugar
1 cup milk
2 tsp vanilla extract
2 cups frozen blueberries (not thawed!!)
Topping: 2 tbsp sugar & ½ tsp ground nutmeg
In a large bowl, combine the flour, baking powder & salt. In a mixing bowl, cream butter & sugar. Add eggs, milk, vanilla. Mix well. Stir in the dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper lined muffin cups two-thirds full. Combine sugar & nutmeg topping & sprinkle over. Bake at 375 for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes. Makes about 2 dozen muffins.
Variation. Makes a wonderful coffee cake or crumble. For topping, mix 2 tbsp brown sugar w/ 2 tbsp butter and 2 tbsp flour. Blend with the back of a fork until butter mixes and it looks like crumbly balls. Put the whole thing in a baking dish, cover with topping & bake.