Preheat oven to 375 degrees F (190 degrees C) and spray the muffin pan.
In a medium mixing bowl, cream together Butter (1/2 cup) and Granulated Sugar (1 cup) using an electronic hand mixer, until fluffy. Add the Egg (2) and mix well.
Stir in the Milk (1/2 cup).
In a separate bowl, mix All-Purpose Flour (2 cup), Baking Powder (2 teaspoon), Salt (1/2 teaspoon), Ground Cinnamon (1 teaspoon) and Ground Nutmeg (1/4 teaspoon).
Add dry ingredients to wet mixture and mix well. Add the Fresh Blueberries (2 cup).
Scoop batter evenly (3/4s full) and top each muffin with Granulated Sugar (2 tablespoon).
Bake for 24 to 28 minutes or until lightly browned. Insert toothpick, to test if muffins are ready. When the toothpick comes out clean, the muffins are ready.
Remove muffins from oven and let cool for 5 to 8 minutes. Enjoy!