Ingredients

The following ingredients have 12 Servings
  • 1/2 cup softened butter
  • 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

Instruction

  • 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. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and 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.