I believe the world to be a muffin pan, and there certainly are a lot of muffins here

Blueberry Buttermilk Muffins

2 cups all-purpose flour
1 Tablespoons baking powder
1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoons nutmeg
2 large eggs
1 cup buttermilk
3/4 cup sugar (plus a small measure for topping)
1/2 cup vegetable oil
1 1/2 teaspoon vanilla
1 3/4 cup frozen blueberries

Preheat oven to 400F.

Grease a 12 cup muffin tin or line cups with paper.

In a large bowl combine flour, baking powder, salt, cinnamon, and nutmeg.

In a small bowl combine eggs, buttermilk, sugar, oil, and vanilla.

Add the egg mixture to the flour mixture and mix until moistened. Do not overmix.

Fold in the blueberries.

Divide the batter between the muffin cups (fill only to 2/3 full).

Sprinkle liberally with granulated sugar.

Bake for 15 to 20 minutes or until toothpick inserted into the center of the muffin comes out clean.