1/2 cup butter (room temperature)
1 cup granulated sugar
2 large eggs
1 tsp. vanilla
In separate bowl mix together:
2 cups all-purpose flour, 2 tsp. Baking powder, 1/4 tsp. salt
1/2 cup milk
2 cups fresh berries or
12 oz. frozen (not thawed)

Topping: 1 TBLSP. sugar
1/4 tsp. nutmeg

cream butter and sugar until very well blended
add egg and vanilla and blend

add half of flour mixture and give a quick mix
add half of milk and a quick mix
add remaining flour and milk and mix briefly, just until blended

stir in **berries carefully
I don’t mind if the frozen berries “bleed” a bit into batter. It gives it a bit of a streusel look.

Fill greased muffin tins
Yield: 12
sprinkle with topping

Bake in 375 oven for 20 to 25 minutes

**
My preference is the frozen wild blueberries found in Loblaw or Superstore. They are very reasonably priced and are often on sale. The small wild berries are better in muffins. (In my opinion)

Delicious