1/2 cup butter
1-1/4 cup sugar
2 eggs
2 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
Pinch of nutmeg
1/2 cup milk
2-1/2 cup blueberries
2 teaspoons sugar for berries

Cream butter well, add sugar gradually until fluffy. Beat in eggs, one at a time. Combine dry ingredients. Add to butter mixture alternately with milk. Mash 1/2 cup of blueberries with 2 teaspoons of sugar. Stir into dough. Fold in remaining blueberries. Grease and flour entire top and insides of muffin tins. Fill tins right to the top. Sprinkle with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Bake at 375 for 25-30 minutes. Cool in pan 30 minutes. From Mary Albert.