1/2 c. butter
1/2 c. sugar
1 egg plus 2 egg whites
2 c. flour
2 tsp. baking powder
1/4 to 1/2 tsp. salt
2 1/2 c. blueberries
1 tsp. vanilla
1/2 c. low fat milk

Cream butter and sugar. Add egg and egg whites and mix until blended. Add sifted dry ingredients alternately with milk. Add vanilla. Mash 1/2 cup blueberries and blend into batter. Fold in rest of blueberries. Grease muffin tins and top surface of muffin tin (or use baking cups). Pile high in each cup. Sprinkle tops with sugar. Bake in 375 degree oven for 25-30 minutes. Cool 30 minutes before removing from pan for easier removal. 1 dozen muffins.