8 tbsp. unsalted butter, softened
1 1/4 c. sugar
1/2 tsp. salt
2 large eggs
2 c. all-purpose flour (preferably bleached)
2 tsp. baking powder
1/2 c. buttermilk or milk
1 pt. blueberries, rinsed, drained and dried

You will need paper muffin cups.

Preheat the oven to 375°F. Cream the butter with the sugar and salt by hand or with an electric mixer until light. Beat in the eggs, one at a time, until smooth. Mix the flour and baking powder together well and stir into the batter alternating with the buttermilk. Crush 1/4 of the berries and stir into the batter. Fold the remaining berries in whole. Spoon the batter into the muffin pan. Sprinkle muffin tops with sugar.

Bake muffins for 30 minutes until well risen and deep golden brown. Allow the muffins to cool in the pan.