1/2 c. butter
1 c. sugar plus 2 tbsp. sugar to sprinkle on top
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. fresh blueberries, divided

Cream butter; add 1 cup sugar. Beat at medium speed on electric mixer. Add eggs one at a time. Beat well after each addition. Sift together flour, baking powder and salt. Add mixture alternately with milk. Mash 1/2 cup berries with fork and stir into batter. Fold in remaining berries. Divide into 18 greased muffin cups. Sprinkle tops with remaining 2 tablespoons sugar. Bake at 400 degrees for 30 minutes. Cool in pan 10 minutes before serving. Makes 18 muffins.