Ingredients<\/u>:<\/b>
\n\u00bd cup softened butter
\n1 \u00bc cups sugar
\n2 eggs
\n1 teaspoon vanilla extract
\n2 cups flour
\n\u00bd teaspoon salt
\n2 teaspoons baking powder
\n\u00bd cup milk
\n2 cups blueberries, washed, drained and picked over
\n3 teaspoons sugar<\/p>\n
Directions<\/u>:<\/b>
\nPREPARATION
\nPreheat the oven to 375.
\nCream the butter and 1 1\/4 cups sugar until light.
\nAdd the eggs, one at a time, beating well after each addition. Add vanilla.
\nSift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
\nCrush 1\/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
\nLine 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.
\nRemove 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.<\/p>\n