Ingredients

1/2 cup Butter (softened)

1 1/4 cups Sugar

2 Eggs

1 teaspoon Vanilla Extract

2 cups Flour

1/2 teaspoon Salt

2 teaspoons Baking Powder

1/2 cup Milk

2 cups Blueberries (washed, drained and picked over)

3 teaspoons Sugar

Preparation

  1. Preheat oven ro 375

  2. Cream the butter and 1 1/4 cups sugar until light.

  3. Add the eggs, one at a time, beating well after each addition. Add vanilla.

  4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

  5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

  6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

  7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.