1/2 cup salted butter (room temperature)
1 cup sugar (plus extra)
2 eggs
2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
1 tsp. lemon juice
1 cup blueberries

Measure 1 cup sugar into mixing bowl and set aside extra for coating blueberries and sprinkling on top when done. Beat together butter and sugar until light and fluffy. Beat in eggs one at a time. In a separate bowl, whisk together flour, baking powder and salt.

Add vanilla and lemon juice to milk. Add milk mixture and flour mixture alternately to butter mixture beating until smooth for about 30 seconds.

Rinse blueberries in water, drain and roll in a small bowl of extra sugar. Stir in blueberries. Pour into greased muffin (jumbo size-six) tins and bake at 375°Ffor 20-25 minutes. Remove muffins from pan, brush with melted butter and sprinkle with sugar.

Note: Buttermilk may be substituted for milk and lemon juice.