Brilliant Blueberry Muffins

Preheat oven to 375ºF with the baking rack in the center. Line a muffin tin with liners and grease lightly with oil or butter.

In a bowl, sift flour, baking soda, baking powder, salt, nutmeg and cinnamon.

In a mixer, cream butter until soft. Gradually add 1 cup sugar. Cream together until sugar is thoroughly distributed.

Beat in eggs, one at a time. Add yogurt and the vanilla and blend rapidly. Reduce mixer speed to low and add dry ingredients gradually until batter is thick. Carefully fold in the blueberries, attempting not to burst many.

Spoon into the cups to the top of the liners.

In a small bowl, stir orange zest and remaining 1/4 cup sugar and spoon onto the top of each muffin before baking. Bake for 22 minutes, or until golden brown at the top.