Blueberry Muffins
You just have to smile when you bite into one of these! 
Read from my blog, BigCoffeeCup.com, about my adventures picking blueberries in Uruguay: 
​BLUEBERRY THANKSGIVING.
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​5 Tbsp sugar
1 1/2 to 2 cups blueberries (fresh or frozen)
3 cups flour
1 tsp salt
4 1/2 tsp baking powder
2 eggs
1 1/2 cups milk
1/2 cup butter (melted)
  1.  Preheat oven to 425 degrees.  Grease muffin tins.
  2. Wash and pat dry fresh blueberries.  If using frozen ones, let thaw and drain off liquid.
  3. Sprinkle 2 Tbsp of the sugar on the blueberries.  Let sit in bowl or on plate.
  4. In a separate large mixing bowl, sift together:  remainder of sugar, salt, flour, and baking powder.
  5. Beat eggs and add milk and melted butter.  Stir to combine.
  6. Add egg mixture all at once to dry ingredients.  Stir until lightly mixed.  It will be lumpy and that's just fine!
  7. Gently fold in blueberries.
  8. Spoon into muffin tins - fill almost to the top!
  9. Bake at 425 degrees for 25 to 30 minutes.