Blueberry Muffins

½ Cup Butter, Softened
1 Cup Sugar
2 Eggs, beaten
½ Cup Milk
2 Cups All-purpose flour
2 tsp Baking Powder
½ tsp Salt
1 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
2 Cups Fresh Blueberries (can use frozen)
2 Tbs Sugar for Topping

Cream together butter and sugar in a medium bowl. Add eggs and mix; stir in milk.

Combine the dry ingredients, then add to the mixture and stir. Very gently and slowly add in the blueberries.

Fill greased muffin cups about 2/3 full. Sprinkle some sugar on tops.

Bake at 375 degrees for around 20 minutes, or until golden brown on top. Makes 1 dozen.