Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs1/2 cup buttermilk1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt2 cups fresh or frozen blueberriesTOPPING:3 tablespoons sugar1/8 teaspoon ground cinnamon1/8 teaspoon ground nutmeg
Preparation
Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries.
Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
