Preheat oven to 375F.
Grease muffin tins and flour lightly;
set aside. Turn blueberries into a sieve
and let them drain while mixing muffins.
In the bowl of an electric mixer,
beat butter until creamy.
Add sugar and beat until light and fluffy.
In a separate bowl, beat eggs well,
then gradually add to butter mixture,
beating in thoroughly.

In another bowl, sift together flour,
baking powder and salt.
Reserve 2 tbs. of this mixture.
Beginning and ending with dry ingredients,
alternately add remaining dry ingredients
and milk to butter mixture.
Spread drained blueberries out
onto a sheet of wax paper.
Sift reserved flour mixture over blueberries,
then fold berries into batter.
Turn batter into prepared muffin tins
and bake in preheated oven
until lightly browned, about 20-30 min.