Best Blueberry Muffins

½ cup butter/oleo at room temperature

2 ½ cup blueberries, fresh or

12 oz. frozen, not thawed.

1 cup + 1 Tbs. granulated sugar

2 large eggs

2 cups all purpose flour

1 tsp. vanilla

½ cup milk

2 tsp. baking powder

¼ tsp. salt

¼ tsp. nutmeg

In a medium size bowl beat butter with a wooden spoon or electric mixer until creamy. Add sugar and beat until pale and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder and salt. If using fresh blueberries, mash ½ cup and stir into the batter. With a rubber spatula, fold in half the flour then half the milk into the batter. Repeat with remaining flour and milk. Fold in remaining fresh blueberries or all of the frozen berries. Spoon batter into 18 greased muffin cups, sprinkle with topping made of 1 Tbs. Sugar and nutmeg. Bake 25 to 30 minutes in 375-degree oven until golden brown and top feels springy to touch. Remove from pans and serve while still warm.