Preheat oven to 425 degrees. Grease muffin pan or pans. Sprinkle berries with small amount of sugar or flour and toss lightly to cover. (This prevents sinking in batter). Set aside. Sift and combine all dry ingredients in a medium size bowl. In smaller bowl, beat eggs until light, add milk and melted butter. With spoon, make a well in middle of dry ingredients. Quickly add the liquid ingredients, then mix lightly. Fold into blueberries. Fill muffin pans two-thirds full of batter. Bake 20 to 30 minutes. Makes 12.