Blueberry Walnut Muffins

Blueberry Walnut Muffins 4 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 cup butter, softened 2 cups sugar 4 eggs 1 cup milk 2 teaspoons vanilla extract 2 cups frozen or fresh unsweetened blueberries TOPPING: 1/4 cup walnuts 2 tablespoons sugar 1/2 teaspoon ground nutmeg In a large bowl, combine the flour, baking powder and salt. In another large bowl cream butter and sugar, Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins top with walnuts. Bake at 375° for 20-25 minutes or until a toothpick comes out clean for 12 cup muffin pan or 30 minutes for 6 cup muffin pan. Cool in pan for 10 minutes before removing to a wire rack. Yields about 2 dozen if using 12 cup muffin pan/ if using 6 cup muffin pan Yields 12 large