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In a mixing bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). Fill Pam-sprayed or paper-lined-miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400 degrees for 10-15 minutes or until muffins test done. Cool for 5 minutes before removing from pan to wire rack.
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