Blueberry Muffins with Nutmeg Topping

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1 and 1/2 tablespoons vanilla
2 eggs
1 cup buttermilk or plain yogurt
1 teaspoon freshly grated nutmeg
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/3 cups cake flour
2 tablespoons whole-wheat flour
1 cup all-purpose flour
2 cups fresh or frozen blueberries
1/2 teaspoon freshly grated nutmeg stirred into 1/4 cup 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.
Each small muffin contains about: 159 calories, 153 mg sodium, 43 mg
cholesterol, 7 grams of fat, 23 grams carbohydrates, 2 grams protein, and
0.28 gram fiber.