1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C).
Spray the top of a muffin pan with non-stick coating, and line with paper liners.
In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time.

1 egg
1 1/2 cups flour
1/2 cup milk
2 teaspoons baking powder
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 cup sugar
1 cup blueberries

Preheat oven to 400 degrees.

In a large bowl, beat the egg, milk, and oil. Stir in sugar, flour, baking powder, and salt. Stir in blueberries.

Bake in muffin tins for 20 to 25 minutes.

1 C. Milk
1/4 C. vegetable oil
2 C. all-purpose flour
1/4 C. sugar
3 tsp.baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1 C. blueberries

Butter 12 regular-size muffin cups and set aside.

Combine egg, milk, and oil in a medium bowl with a fork

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a fork.

Make a well in the center of the dry ingredients. Pour the wet ingredients into it. Add the blueberries.
Mix just until the ingredients are moistened. on the batter equally among the prepared muffin cups.