1/2 c. butter
2 c. flour
1 c. sugar
2 eggs
1/2 c. milk
2 tsp. baking powder
1/2 tsp. salt
2 1/2 c. blueberries
2 tsp. sugar for tops of muffins
1 tsp. vanilla

On low speed cream butter and sugar until fluffy. Add eggs, one at a time and mix until blended. Sift dry ingredients together and add alternately with milk to creamed mixture. Mash 1/2 cup berries and stir in by hand. Add rest of berries whole and stir gently by hand. Grease muffin tins well, including top surface (go ahead, use butter). Pile mix high in each muffin cup. Sprinkle sugar over tops. Bake at 375 degrees for 30 minutes. Cool in pan at least 30 minutes more. Remove carefully.

Makes 1 dozen muffins.