Heat oven to 375°F.
Toss blueberries with 2 tablespoons sugar; set aside.
Stir flour, sugar, baking powder and salt together in a mixing bowl.
Combine eggs, milk and oil and add all at once to dry ingredients.
Stir only until ingredients are moistened.
Gently stir blueberries into batter.
Divide evenly into a lightly greased muffin pan.
Sprinkle top of each muffin with 1/4 teaspoon sugar.
Bake about 30 to 35 minutes or until toothpick inserted in center comes out clean.
Let cool about 5 minutes in pan; remove and cool on wire rack.
Yield: 6 giant muffins.
