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

Cream butter and sugar; add eggs one at a time. Sift dry ingredients and add alternately with milk. Crush 1/2 cup blueberries and add to batter. Fold in remaining berries. Grease muffin tins to top. Fill cups full, then sprinkle tops with sugar. Bake 30 minutes at 375 degrees. Do not remove from pan for 1 hour. Makes 12-14 muffins.