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Heat oven to 375. Line a 12 cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir in wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brownand a knife comes out clean, 25 to 30 minutes. Serve warm.
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