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Ingredients

1/2 cup butter

2 cups unsifted flour

1 cup sugar

2 large eggs

1/2 cup milk

2 tsp baking powder

1/2 tsp salt 

2 1/2 cups large fresh or frozen blueberries (Bill prefers frozen this time of year)

1 1/2 tsp vanilla extract

2 tbsp sugar (for top of muffins)

Directions

Preheat oven to 375 degrees.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients.  (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to overmix once the wet and dry ingredients are combined.

Gradually add the dry ingredients to the cremed butter and sugar mixture along with the milk and vanilla.

Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish).  Add the remaining whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with non-stick spray.  Fill greased muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375 degrees for 25 - 30 minutes.     

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