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Preheat oven to 375°F. Grease fifteen 2-1/2-inch muffin cups or line with paper bake cups; set aside.
In a medium bowl, stir together flour, sugar, baking powder, nutmeg and salt. Make a well in the center of flour mixture; set aside.
Beat eggs in a small bowl. Stir in milk, melted butter and vanilla. Add egg mixture all at once to flour mixture. Stir mixture just until moistened (batter should be lumpy). Gently fold in blueberries.
Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 20 to 25 minutes or until tops of muffins are golden brown.
Place muffin pans on wire racks. Brush tops of muffins with additional melted butter; sprinkle with coarse sugar. Remove muffins from cups. Serve warm.