1/2 c. butter
2 c. flour, unsifted
1 c. sugar
2 eggs
1/2 c. milk
2 tsp. baking powder
1/2 tsp. salt
2 1/2 c. blueberries
2 tsp. sugar for top
1 tsp. vanilla

Cream butter and sugar on low speed until fluffy. Add eggs, one at a time and mix until blended. Sift dry ingredients and add alternately with milk. Mash 1/2 cup of berries and stir in by hand. Add the rest of berries, whole and stir by hand. Grease muffin tins, including tops with butter. Fill each muffin cup high with batter. Sprinkle sugar over tops. Bake at 375 degrees for 30 minutes. Cool in pan at least 30 minutes.