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Brampton's Blueberry Muffins
Preheat oven to 375 degrees. Butter muffin pans well.
Mix flour, baking powder, and salt. Set aside. In a separate bowl, cream butter and sugar together well. Add one egg at a time, mixing well after each addition. Add vanilla and mix well again. Sprinkle 1/4 cup of the flour mixture over the blueberries (this prevents the berries from all sinking to the bottom of the muffin). Add the flour mixture in 3 additions to the egg/butter mixture, alternating with the milk. End with the flour. Do not overmix. Add blueberries and gently fold into the batter. Scoop batter into muffin pans, filling them no more than 2/3 full.
Combine sugar and nutmeg for topping; sprinkle tops of muffins with nutmeg sugar. Bake for approximately 25 minutes until tops are golden brown and springy to the touch. Let cool slightly before taking out of muffin tins. Serve warm.
Makes: 8 giant or 12 regular muffins
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