1/2 c. butter (1 stick), softened
1 c. sugar
2 c. unsifted flour
2 eggs
1/2 tsp. vanilla
1/2 c. milk
2 tsp. baking powder
1/2 tsp. salt
2 1/2 c. blueberries
2 tsp. sugar for topping

On low speed, cream butter and sugar until fluffy. Add eggs, one at a time and mix well. Sift dry ingredients and add alternately with milk and vanilla. Mash 1/2 cup berries and stir in by hand. Add remaining berries and stir.

Grease muffin tins well with butter and grease top of pans as well. Pile high in each muffin cup. Sprinkle tops with sugar. Bake at 375 degrees for 30 minutes. Cool in pan for at least 30 minutes.

Serves 12.