6 tbsp.butter
1 1/4 c. sugar
2 lg. eggs
2 c. unsifted flour
1/2 tsp. salt
1 pt. blueberries, sorted
2 tsp. baking powder
1/2 c. milk
2 tsp. sugar

Cream butter and sugar thoroughly. Add eggs one at a time and beat well. In a separate bowl, sift together flour, salt and baking powder; add alternately with the milk to the first mixture. Remove 1/2 cup berries; dry remaining berries thoroughly. Crush the 1/2 cup berries with a fork and mix them into the batter by hand; then fold in the remainder of berries.

Grease top of muffin tins well and place paper cups in each well. Fill cups almost 7/8 full. Sprinkle with sugar. Bake at 375 degrees for 30 minutes, or until nicely browned. Cool for 30 minutes, before removing from pan. Makes 16 muffins.