2 C. all-purpose flour 1 T. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 large eggs 1 C. buttermilk 3/4 C. granulated sugar 1/2 C. vegetable oil 1 1/2 tsp. vanilla 1 3/4 to 2 C. frozen blueberries
Preheat oven to 375 F. Grease a 12-cup muffin tin or line with paper cups. In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Combine in a small bowl the eggs, buttermilk, sugar, oil and vanilla. Add all to dry mixture and mix just until moistened. Do not over mix. Fold in blueberries. Divide batter in muffin tins and sprinkle with granulated sugar. Bake for 15 to 20 minutes or until toothpick comes out clean.