Jordan's Blueberry Muffins by Jessica Job

1/2 c. butter
1 1/4 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 1/2 c. fresh blueberries
sugar

Preheat oven to 350 degrees. Cream together the butter, sugar, and eggs. In a separate bowl, combine all the dry ingredients. alternating with the milk, add the dry ingredients to the cream mixture. Mash 1/2 c. of the blueberries, then add all of them to the batter. Scoop batter into 12 lined muffin tins and sprinkle the tops with sugar. Bake for 25-30 minutes and then let cool 30 minutes before removing the muffins from the tins.

*also really good when you substitute 2 c. fresh cranberries coarsely chopped and tossed in 1/4 c. sugar (instead of the blueberries)