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)
Granulated Sugar (1 cup)
using an electronic hand mixer, until fluffy. Add the
and mix well.
Stir in the
Milk (1/2 cup)
In a separate bowl, mix
All-Purpose Flour (2 cups)
Baking Powder (1/2 Tbsp)
Salt (1/2 tsp)
Ground Cinnamon (1 tsp)
Ground Nutmeg (1/4 tsp)
Add dry ingredients to wet mixture and mix well. Add the
Fresh Blueberries (2 cups)
Scoop batter evenly (3/4s full) and top each muffin with
Granulated Sugar (2 Tbsp)
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!