Which of the following categories best describes this recipe:
Breads

Estimated time:
45 minutes to an hour
(Frozen blueberries take a bit longer...but do Not thaw them!!)

Number of servings:
18 muffins

Ingredients: (Hit your return key to start a new line)
1/2 c. butter, softened

1 c. sugar

2 large eggs

1 tsp. vanilla

2 tsp. baking powder

1/4 tsp. salt

2 1/2 c. fresh blueberries OR one 12 oz. bag frozen (no sugar added)

2 c. flour

1/2 c. milk

Topping: 1 Tbsp. sugar plus 1/4 tsp. ground nutmeg, mixed

Directions:
Heat oven to 375 degrees F. Line muffin cups w/paper or foil liners.

Beat butter until creamy; add sugar and beat until pale and fluffy. Add eggs, one at a time, beating after each is added. Whup in the vanilla, baking powder, and salt.

With a rubber spatula, fold in half the flour, then half the milk; repeat with remaining flour and milk.

Fold in the blueberries.

Spoon batter into muffin cups; sprinkle with Topping.

Bake 25-30 minutes, or until Golden brown and top feels Springy to the touch when pressed.

Other suggestions and comments:
This is a Sweet muffin! Most people who don't like 'em just flat-out dislike blueberries. The Large blueberries are not familiar to people who have only experienced the itty bitty type berries, like the kind found in muffin mixes (hey...sometimes those are just 'flavored bits' and not even real fruit!)

You could reduce the sugar a bit...but what I find happening then is: my family will then slather on the Butter. Try taking out 1/4 c. sugar before doing anything as radical as cutting it by 1/2 ;-)