1 1/4 c. sugar
1/2 c. butter, softened
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 1/2 c. fresh or frozen blueberries
2 tsp. sugar (on top of muffins)

Cream butter and sugar until fluffy. Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternately with milk. Stir in blueberries by hand. Grease muffin tin well, and fill each 2/3 full. Sprinkle with sugar over top. Bake at 375 degrees for 25-30 minutes. Cool in pan at least 15 minutes before serving.