Preheat the oven to 375˚ F.

Line a muffin pan with paper or foil liners (the abundance of blueberries make these muffins prone to sticking so liners are better than just spraying the tins ).

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition. Add vanilla.

In a separate bowl, combine the remaining dry ingredients. Gradually add the dry ingredients to the creamed butter and sugar mixture alternating with the milk. Do not overmix.

Mash ½ cup of the blueberries and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor). Add the remaining blueberries and stir in gently by hand.

Fill the paper muffin cups. Sprinkle sugar on top of unbaked muffins.

Bake 25-30 minutes. Cool in pan for a few minutes then remove and finish cooling on a wire rack. Muffins may be brushed with melted butter and sprinkled with additional sugar, if desired.