1. Cream butter & sugar:
add eggs and mix well.
2. Sift dry ingredients and
add to creamed mixture alternately with milk.
3. Fold in blueberries.
4. Pour into paper-lined
muffin pan, dividing whole batter among 12 cups,
sprinkle with sugar.
5. Bake at 375 degrees for
20 - 25 minutes -- sometimes takes a bit longer if batter is
real cold from using frozen berries (don't need to defrost
6. Cool in pan.