Preheat oven to 375.
Line a standard 12-cup muffin pan with baking cups. (Alternately, you can grease & flour 12 muffin cups.)
Mix together the flour, powder, and salt in a small bowl.
In a medium-sized bowl (or the bowl of your stand mixer), beat butter for a few minutes until it is fluffy. Beat in the sugar until the ingredients are well blended. Beat in the eggs thoroughly then add the vanilla and mix until combined.
Next, add the about half of the flour mixture and beat until fully combined. Add 1/4 cup of the milk. Combine. Add the rest of the flour, mix until combined, then the last of the milk. When the batter is fully mixed, stir in 2 cups of blueberries.
Spoon the batter into prepared cups, filling them to the top. If you're using the nutmeg and sugar topping, sprinkle each muffin before baking.
Bake 25-30 minutes until golden. Let muffins cool about 30 minutes in pan before removing.