1/2 c. butter
2 c. unsifted flour
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 tops)
1 tsp. vanilla

On low speed, cream together butter and sugar until fluffy. Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternately with milk. Add vanilla. Mash 1/2 cup of blueberries and stir by hand. Add the rest of the blueberries whole and stir by hand. Grease muffin tins (including top of pan). Pile high in each cup and sprinkle tops with sugar.

Bake in 375°F oven for 30 minutes. Cool at least 30 minutes.