Ingredients ½ cup softened butter 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 1 cup flour 1 cup atta ½ teaspoon salt 2 teaspoons baking powder ½ cup milk 2 cups blueberries, washed, drained and picked over 3 teaspoons sugar Step 1 Preheat the oven to 375. Step 2 Cream the butter and 1¼ cups sugar until light. Step 3 Add the eggs, one at a time, beating well after each addition. Add vanilla. Step 4 Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk. Step 5 Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries. Step 6 Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes. Step 7 Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.