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

At low speed, cream butter and sugar until fluffy. Add eggs, one at a time, until well blended. Sift dry ingredients together; add alternately with milk and vanilla. Mash 1/2 of berries and stir into batter by hand. Stir in remaining berries. Grease muffin pans very well, including top. Pile batter high in each tin. Sprinkle with sugar. Bake at 375 degrees for 30 minutes. Cool in pan at least 30 minutes before removing. Makes 24 regular size or 12 large.