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