2 cups all purpose flour

1 and 1/4 cups sugar

2 tsp baking powder

1 to 2 tsp ground nutmeg

Dash salt

2 eggs, lightly beaten

1/2 cup butter, melted

1/2 cup buttermilk

1/2 tsp vanilla extract

2 cups fresh blueberries

In a bowl, combine flour, sugar, baking powder, nutmeg and salt.

Combine eggs, butter, buttermilk and vanilla; stir into dry ingredients just until moistened.

Gently fold in blueberries.

Fill greased or paper-lined muffin cups two-thirds full

Bake at 375 for 20-25 minutes or until muffins test done.

Cool in pan 10 minutes before removing to wire rack.