With a mixer, cream butter and sugar until fluffy.
Add eggs, one at a time.
Mix well after each.
Separately, sift dry ingredients together or mix well with a fork.
Add dry ingredients to creamed butter mixture, alternating with milk and vanilla.
(If blueberries were frozen, thaw and drain, then sprinkle with an extra tablespoon or two of flour to absorb the blueberry juice.)
Fold in the berries very gently.
Grease muffin pan well and carefully grease the top of the muffin pan also.(These muffins spill over onto the top of the pan, aw shucks.)
Be sure to use tin foil muffin cup liners also.
Fill muffin cups completely full. (A cookie scoop works nicely)
Sprinkle sugar over tops and bake at 375 degrees for 25 minutes or 'til golden brown.
Cool in pan for 20 minutes.
Gently loosen muffin "crowns" from the top of muffin pan with small, sharp knife and remove muffins from the pan.
Big, beautiful, yummy muffins... comin' your way!