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Blueberry Birdie Cupcakes 2 cups All-purpose flour 1/2 cup Sugar 1 tablespoon Baking powder 1/2 teaspoon Salt 2 Eggs including clean, crushed egg shell. 1 cup Milk 1/3 cup Butter or margarine -- melted 1 teaspoon Ground nutmeg 1 teaspoon Vanilla extract 2 cups Fresh or frozen blueberries Additional butter or Margarine -- melted Additional sugar In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20-25 minutes. Brush tops with melted butter and sprinkle with sugar. * If using frozen blueberries, rinse and pat dry before adding to batter