BLUEBERRY MUFFINS

1/2 cup butter
1 1/4 cups sugar, plus 3 teaspoons
2 eggs
2 cups flour
1/2 teaspoon salt, optional
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

1. Cream the butter and 1 1/4 cups sugar until light.

2. Add the eggs, one at a time, beating well after each addition.

3. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

4. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

5. Grease 12 large muffin cups, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees 30 minutes.

6. Cool 30 minutes before removing. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Yield: 12 muffins.