|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Blueberries||3⁄4 Cup (12 tbs) (fresh)|
|Fresh blueberries||3⁄4 Cup (12 tbs)|
|Powdered sugar||1 Tablespoon|
Cream butter and sugar until fluffy; beat in eggs.
Sift flour, baking powder and salt together.
Beat flour mixture into creamed mixture alternately with milk.
Fold in blueberries by hand.
Spoon batter into greased muffin tins.
Bake at 400 degrees for 20 minutes.
Dust cakes with powdered sugar.