1. Preheat oven to 180c fan. 2. Place cupcake cases in 2 x 12 cup muffin tins 3. Cream butter and sugar together and add eggs. Beat until you have a light smooth mixture. 4. Sieve flour, baking powder and salt into the mixture with the milk. Once you have beaten the mixture to a smooth consistancy, stir in your blueberries. 5. Carefully spoon mixture into the cupcake cases allowing space for them to rise. Bake for around 25 minutes or until when a toothpick is inserted near the centre it will be clean and free of batter when the toothpick is removed.