Preheat oven to 400 degrees. Line 12 muffin cups with paper baking cups, or grease the bottoms of each cup.

Beat milk, oil, and egg in a bowl with whish or egg beater.

Stir together the flour, sugar, baking powder and salt.

Gently fold into wet ingredients, leaving some streaks of flour.

Fold in the blueberries, batter may still be a little lumpy.

Divide evenly among muffin cups.

Sprinkle each muffin with about a ½ teaspoon of sugar.

Bake 20-25 minutes until just turning golden brown.

Remove from pan and transfer to wire cooling racks. If not using baking cups, cool in pan for 5 minuntes first.

Serve warm with butter.