- 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
Step 1Preheat the oven to 375.
Step 2Cream the butter and 1 1/4 cups sugar until light.
Step 3Add the eggs, one at a time, beating well after each addition. Add vanilla.
Step 4Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Step 5Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Step 6Line 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.
Step 7Remove 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.