In a large bowl, combine flour, baking powder and salt. In a separate bowl using an electric mixer, cream butter and sugar, then beat in eggs one at a time. Gradually add milk (may appear curdled). Make a well in dry mixture and pour in wet ingredients. Mix well. Gently fold in blueberries. Spoon portions into paper-lined or greased muffin trays, filling to top. Bake at 375F for 20-25 minutes (or until toothpick inserted in the centre comes out clean).