½ cup softened Butter
1 ¼ cups Sugar
2 Eggs
1 teaspoon Vanilla Extract
2 cups Flour
½ teaspoon Salt
2 teaspoons Baking Powder
½ cup Milk
2 cups Blueberries, washed, drained and picked over
3 teaspoons Sugar
Preheat the oven to 375. Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Bake at 375 degrees for about 30-35 minutes.
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.