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1
Preheat oven to 375F Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside.
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2
In a medium bowl, whisk together flour, baking powder, and salt.
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3
Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
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4
In the bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes.
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5
Add eggs, one at a time, beating until combined.
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6
Mix in vanilla.
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7
With the mixer on low speed, add reserved flour mixture, beating until just combined.
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8
Add milk, beating until just combined.
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9
Do not overmix.
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10
Using a rubber spatula, fold in the blueberries.
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11
Divide batter evenly among the prepared muffin cups.
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12
If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg.
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13
Sprinkle sugar mixture on top of muffin batter.
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14
Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25 minutes.
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15
Transfer pan to a wire rack to cool 10 minutes.
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16
Turn muffins on their sides in their cups, and let cool.
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17
Serve warm or at room temperature.
