adapted from recipe by food.com

• 1/2 cup butter or 1/2 cup margarine, at room temp [Organic Valley]
• 1 cup granulated sugar [raw turbinado sugar]
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups all-purpose flour [King Arthur 100% Organic]
• 1/2 cup milk [almond milk]
• 2 1/2 cups fresh or frozen blueberries

optional topping ingredients

• 1 tablespoon granulated sugar [raw turbinado], mixed with
• 1/4 teaspoon ground nutmeg

1. Heat oven to 375°.
2. Grease 18 regular-size muffin cups (or 12 large size muffins).
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups and sprinkle topping onto each muffin, if desired.
9. Bake 15 to 20 minutes, until golden brown and springy to touch.