Categories: Muffins
      Yield: 16 muffins
 
    1/2 c  Unsalted butter, room temp
    1/2 c  Granulated sugar
    1/2 c  Powdered sugar
  1 1/2 tb Vanilla
      2    Eggs
      1 c  Buttermilk or plain yogurt
      1 ts Freshly grated nutmeg
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
  1 1/3 c  Cake flour
      2 tb Whole-wheat flour
      1 c  All-purpose flour
      2 c  Fresh or frozen blueberries
    1/2 ts Freshly grated nutmeg
           -stirred into
    1/4 c  Granulated sugar
 
   In large mixing bowl cream butter with both sugars until very light in
  color.  Scrape sides of bowl with rubber spatula.  Add vanilla, eggs and
  buttermilk, beating constantly.
  
   In another bowl stir together nutmeg, baking powder, baking soda, salt and
  flours.  Add to butter mixture. Gently mix just until combined. Gently fold
  in blueberries.  Fill paper-lined muffin cups to top with batter. Sprinkle
  each muffin with about 2 teaspoons nutmeg sugar.
  
   Bake on rack in upper 1/3 of 400-degree oven until muffins are lightly
  browned, about 20 to 25 minutes. Remove muffins from pan to cooling rack.
  Serve warm or at room temperature.  Makes 16 muffins or 6 jumbo muffins.