6 tbsp. butter
1 1/2 c. sugar
2 lg. eggs
2 c. self-rising flour
1/2 c. milk
2 c. fresh blueberries
2 tbsp. sugar

Cream butter and sugar. Add eggs, one at a time. Gradually add flour to this mixture alternately with the milk. Carefully stir in blueberries. Fill greased muffin tins or fill cupcake holders almost full and sprinkle with 2 tablespoons sugar. Bake at 375 degrees for 30 minutes. Makes about 24.