1/2 c. butter
2 c. unsifted flour
1 c. sugar
2 eggs, room temperature
1/2 c. milk, room temperature
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 1/2 c. blueberries
2 tsp. sugar (for top)

On low speed of mixer, cream butter and sugar until fluffy. Add eggs, one at a time, and mix well. Sift dry ingredients and add alternately with milk and vanilla. Mash 1/2 cup blueberries and fold into batter by hand. Add rest of blueberries (whole) and fold in by hand. Grease muffin tins well and grease top surface also. Pile batter into pans and sprinkle tops with sugar. Bake at 350 degrees for about 30 minutes. Cool in pans and remove. Makes 12 large muffins.

It's a good idea to shake berries in 1 to 2 tablespoons flour in bag to lightly coat so they won't sink to the bottom of the muffins.