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In a large bowl, combine the flour, baking
powder and salt. In a mixing bowl, cream butter
and sugar. Add eggs, milk, and vanilla; mix
well. Stir in dry ingredients just until
moistened. Fold in frozen blueberries. Fill
paper lined muffin cups two-thirds full.
Combine sugar and nutmeg; sprinkle over
muffings. Bake at 375 for 20-25 minutes or
until muffins test done. Cool in pan for 10
minutes before removing to a wire rack.
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