Preheat oven to 425F. Grease muffin pan with butter or non-stick spray or line with paper baking cups.
Whisk together flour, baking powder and salt. Set aside.
In a large bowl, cream together butter and 1-1/4 cups sugar until light & fluffy, scraping down the sides of the bowl often.
Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended.
Beat in milk, then add remaining flour mixture and beat until blended. Gently fold blueberries into the batter.
Spoon batter into prepared muffin pan. Sprinkle remaining 2 tsp sugar over top. Place pan in oven and immediately reduce heat to 375F.
Bake for 30 minutes or until muffins are golden brown. Cool in pan 5 minutes. Then move to a wire rack to cool completely. Enjoy!
