Preheat oven to 425°. Grease 14 2 1/2-inch muffin cups or line with paper muffin cups. Sweeten berries to taste with 2 to 3 tablespoons sugar. Into a large bowl, sift flour, salt, baking powder, and 2 tablespoons sugar. Beat egg and milk well; add vegetable oil. Make a well in the center of flour mixture; pour in the milk mixture. Stir quickly just until dry ingredients are moistened. Batter will still be lumpy. Pour in berries; stir in to coat. Fill muffin cups 2/3 full; sprinkle each muffin with a little sugar. Bake at 425° for 25 minutes or until done. Makes 14 muffins - serve blueberry muffins warm.