½

cup

unsalted butter; at room temperature

½

cup

sugar

½

cup

icing sugar

1 ½

Tbs

vanilla essence

2

medium

eggs

1

cup

buttermilk

1

tsp

ground nutmeg

1 ½

tsp

baking powder

½

tsp

baking soda

½

tsp

salt

1 1/3

cup

flour

1¾

Tbs

wholemeal flour

1

cup

all-purpose flour

2

cups

fresh blueberries

For nutmeg topping :

½

tsp

ground nutmeg; stirred into

¼

cup

sugar

1

In large mixing bowl cream butter with both sugars until very light in colour. Scrape sides of bowl with rubber spatula. Add vanilla, eggs and buttermilk, beating constantly.

2

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.

3

Bake on rack in upper 1/3 of 200°C oven until muffins are lightly browned, about 20 to 25 minutes. Remove muffins from pan to cooling rack. Serve warm or at room temperature .