Beautiful Blueberry Muffins

My younger grandson loves muffins. He signs "muffin", he says "muff-muff", he leads his Momma to the kitchen and points to the mixing bowl and oven, he even sings his own "muffin song", he knows what he is talking about.
Who doesn't like muffins, really, they are tasty, simple and quick. Once you have a good basic recipe you can then experiment with different flavors, fruits, nuts or filling in the middle.
These went quickly, breakfast, then a snack, another one after dinner...Hey, it wasn't me! I have a human food disposal living here, otherwise known as an almost teenage boy! Next time I may double this.
I used the last of the frozen blueberries we picked last July, that was fun, can't wait to do it again.

Best Blueberry Muff-Muffs
2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/3 cup butter, melted
1/8 teaspoon nutmeg
1 teaspoon vanilla
2 cups blueberries
Preheat the oven to 350F.
Mix the flour, sugar, baking powder, salt and nutmeg in a small bowl and set aside.

In a large mixing bowl , combine the eggs, butter and vanilla.

Then add the dry to the wet.

Toss the blueberries with 2 tablespoons flour (which I forgot to do) so they don't sink to the bottom. Add the blueberries, folding them in gently.

Fill well greased muffin pans 2/3 full.
Bake for 20-25 minutes or until golden around edges of top.
Cool on rack.

And there you have it, quick, easy, blueberry muff-muffs.