Preheat the oven to 350°F .
Wash and drain the blueberries.
In a saucepan, heat ¾ cup of the milk. Meanwhile, whisk together the remaining milk with half of the instant pudding mix and ¼ cup of the sugar.
Once the milk boils, remove the saucepan from the heat and whisk in the pudding mixture. Return the saucepan to the heat and let everything simmer for 1-2 minutes, stirring constantly. Then, set aside.
In a large bowl, cream together the butter and the remaining sugar with a hand mixer on high speed until light and fluffy. Beat in the eggs one at a time.
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the blueberries.
Line a muffin tin with paper liners and divide the batter among them. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
