1/2 c. butter
2 c. unsifted 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
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 and add alternately with milk. Mash 1/2 cup berries and stir by hand. Add the rest of berries. Grease muffin tins well with butter and grease surface of pans as well. Fill muffin tins. Sprinkle each with sugar. Bake at 375 degrees for 30 minutes; cool in pan at least 30 minutes. Yield: 1 dozen large muffins.