1/2 cup (stick) butter, at room temp.
1 cup granulated sugar, or slightly less depending on tartness of berries
2 large eggs
1 teaspoonful vanilla extract
2 teaspoons of baking powder
1/4 teaspoon salt
2 1/2 cups blueberries (mash 1/2 cup with a fork)
2 cups all purpose flour
1/2 cup of milk
1 teaspoon sugar mixed with 1/4 teaspoon ground nutmeg.
Heat oven to 375% F. Grease 12 regular size muffins cups, including the area betweeb cups, or use foil baking cups.
In a mediom-size bowl, beat butter until creamy. beat in sugar until pale and fluffy.
Beat in eggs one at a time. beat in vanilla, baking powder, and salt.
Mix mashed berries into batter.
Fold in half flour with spatula, then half the milk. Add the remaining flour and milk.
Fold in remaning blueberries.
Scoop batter into muffins cups and sprinkle with nutmeg sugar.
Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in pan before removing.
This recipe is from a small book called Muffins by Elizabeth Alston.
Sixty Sweet and Savoury Recipes from Old to New.
I believe I bought it in the Tennessee on a vacation.
Hope this was what you wanted.
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