Blueberry Muffins

• ½ c. softened Butter
• 1¼ c. Sugar
• 2 Eggs
• 1 tsp. Vanilla
• 2 c. Flour
• ½ tsp. Salt
• 2 tsp. Baking Powder
• ½ c. Milk
• 2 c. 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.
4. Add vanilla.
5. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
6. Crush ½ cup blueberries with a fork, and mix into the batter.
7. Fold in the remaining whole berries gently with a spatula.
8. 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.
9. 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.

Note: Next time I make these I plan to add lemon zest to the batter.