1/2 c. butter (oleo)
1 1/4 c. sugar
2 eggs
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 1/2 c. blueberries
2 tsp. sugar (for topping)

Cream butter and sugar. Add eggs, one at a time. Sift dry ingredients and add alternately with milk. Mash 1/2 cup blueberries and stir into batter. Then add remainder of blueberries (whole). Butter muffin tins (including top) and fill tins almost to top. Bake 25 to 30 minutes at 375 degrees. Cool 1/2 hour before removing.