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.