Preheat oven 400 degrees F. and grease (or use paper liners) on a standard 6-muffin pan.
Whisk together flour, baking powder, salt, nutmeg, and cinnamon thoroughly in a medium bowl.
In a separate small bowl, whisk together the egg, milk, sugar, oil, and vanilla extract.
Add the egg mixture to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened (do not over mix). The batter should not be smooth, it will be lumpy.
Gently fold in the blueberries (if using frozen do not thaw them out) into the batter.
Divide the batter among the muffin cups and bake for 15 to 20 minutes or until a toothpick inserted in 1 or 2 of the muffins comes out clean. Allow them to cool for 2 to 3 minutes before removing from the pan.
This recipe will make 6 large muffins or 10 regular muffins.