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Preheat the oven to 375.
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Cream the butter and 1 1/4 cups sugar until light.
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Add the eggs, one at a time, beating well after each addition. Add vanilla.
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Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
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Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
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Sprinkle sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
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Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.
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