Ingredients
½ cup softened butter
1 ¼ cups sugar
2 eggs
1 tsp vanilla extract
2 cups flour
½ tsp salt
2 tsp baking powder
½ cup milk
2 cups blueberries, washed, drained, and picked over
3 tsp sugar
Directions
1
Preheat the oven to 375.
2
Cream the butter and 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.
Ingredients
½ cup softened butter
1 ¼ cups sugar
2 eggs
1 tsp vanilla extract
2 cups flour
½ tsp salt
2 tsp baking powder
½ cup milk
2 cups blueberries, washed, drained, and picked over
3 tsp sugar