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1/2 c. butter, softened 1 c. sugar 2 eggs 2 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 c. milk 1 tsp. vanilla 2 1/2 c. blueberries Sugar for sprinkling on muffins In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately to creamed mixture with milk and vanilla. Fold blueberries into batter and spoon into greased muffin tins. Sprinkle tops with sugar. Bake at 375 degrees for 30 minutes. Cool in pan 5 minutes and turn onto wire racks. |