6 tbsp. butter
1 1/4 c. sugar
2 lg. eggs
2 c. flour, unsifted
1/2 tsp. salt
2 tsp. baking powder
1/2 c. milk
1 pt. washed blueberries
2 tbsp. sugar mixed with 1/2 tsp. ground cinnamon

Preheat oven to 375 degrees. In a large bowl, cream butter and sugar. Add eggs, one at a time and beat well. Sift the flour, salt and baking powder together; add to butter/sugar mixture alternately with the milk.

Remove 1/2 cup blueberries (dry remaining washed blueberries very well with paper towels). Crush the 1/2 cup blueberries with a fork and mix into batter by hand. Then add remaining blueberries, and mix in gently by hand. Grease the top of muffin tins and place paper bake cups in each well. Fill cups almost 7/8 full. Sprinkle sugar and cinnamon mixture over muffins.

Bake for 30 minutes or until nicely browned. Cool 30 minutes before removing from pan. Store uncovered or they will be too moist the second day.

Makes 16 muffins.