There is nothing like the simplicity of a blueberry muffin for breakfast (or anytime for that matter). Frozen blueberries will work, but fresh really are best because the cell walls haven not been broken down by ice crystals, so you get this glorious burst of blueberry when you take a bite. The nutmeg is optional, but I highly recommend you try it. It’s a subtle flavor that goes very well with the blueberries. One of the things that I like about these muffins is that they have a very light texture.