1/2 c. butter
1 1/4 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 c. blueberries, divided

Cream butter and sugar until fluffy. Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternately with milk. Wash 1/2 cup berries and stir in gently. Add the rest of the berries that have been rolled in a little flour to keep them from sinking. Fill well-greased muffin cups. Sprinkle with sugar. Bake at 375 degrees for 25-30 minutes. Cool in pan at least 10 minutes before serving. Makes 24 muffins.