2 c. flour
1 1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. light cream
1 stick butter
2 eggs
2 1/2 c. fresh blueberries

Soften butter. Cream with sugar until fluffy. Add eggs, one at a time. Alternate dry sifted ingredients with cream. Mash 1/2 cup blueberries until mushy. Stir in by hand. Then blend in the rest of blueberries. Fill muffin cups 2/3 full. Sprinkle with sugar. Bake at 375 degrees for 30-35 minutes. Yield: 1 dozen.