2 c. sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 1/4 c. sugar
2 eggs
1/2 c. milk
2 1/2 c. blueberries
2 tsp. sugar (for tops of muffins)

Preheat oven to 375 degrees. Grease muffin pans. Sift flour with baking powder and salt; set aside. In large bowl, with a mixer or wooden spoon, cream butter with sugar until light and fluffy. Add eggs, one at a time, beating after each addition until well blended. Add flour mixture alternately with milk, beating by hand just until combined. With fork, mash 1/2 cup blueberries, stir with fork. Add rest of whole blueberries, mixing in gently. Fill muffin tins about 3/4 full. Sprinkle each with sugar. Bake 25 to 30 minutes or until lightly browned. Let cool in pans about 1/2 hour before removing. Serve warm. Makes 1 to 1 1/2 dozen.