Our Blueberry Muffins from Scratch have a crispy muffin top that is sprinkled with nutmeg and sugar before baking, and the center is a soft and delicate just like a muffin should be.
Preheat oven to 375 degrees F. Line muffin tin with 12 foil or paper liners.
Beat butter until creamy; add sugar and cream until mixture is fluffy and light in color.
Add eggs, one at a time, beating well after each.
Beat in vanilla, baking powder and salt.
Mash 1/2 cup of blueberries with a fork. Stir into the batter.
Use a rubber spatula to lightly fold in half of flour and half of milk; gently add in the remaining of both.
Fold in the remaining 2 cups of blueberries.
Spoon batter into the liners, dividing into 12 muffins.
Combine sugar and nutmeg for topping and evenly sprinkle the entire mixture over muffins.
Bake for 25 to 30 minutes or until golden brown. Let cool in the pan for 30 minutes before removing.