Blueberry Muffins

2 eggs 
1/2 cup brown sugar 
1/2 cup oil 
1 cup heavy whipping cream 
1 1/2 tsp vanilla 
1/4 tsp nutmeg 
1 cup white flour 
1 cup whole wheat flour 
pinch of salt 
1 tbsp baking powder 
1 cup chopped toasted almonds 
1 cup fresh frozen blueberries

1. Preheat oven to 400F. 
2. In a large bowl, beat together the sugar, eggs, oil, heavy cream and vanilla. 
3. In a separate bowl, whisk together the flours, salt and baking powder. Fold into the liquid mixture. 
4. Fold in almonds and blueberries. Pour into greased muffin tins and sprinkle with addition sugar if desired. 
5. Bake for 18-20 minutes, or until golden.