Start by creaming together ½ cup of softened butter with 1 cup of sugar. Mix in two eggs and ½ cup of milk. Then incorporate 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Once combined, fold in 2 cups of fresh blueberries (frozen work fine as well). Grease a muffin pan and fill each cup about 2/3 full. Sprinkle tops with a pinch of sugar and bake in a preheated 375 degree oven for about 20 minutes, or until tops are golden brown. This recipe makes about 12 muffins.