2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter or reg. butter, softened
1 c. granulated sugar
2 eggs, unbeaten
1 tsp. vanilla extract
1/2 c. milk
1 c. fresh or thawed frozen and drained blueberries
Confectioners' sugar

Sift before measuring.

1. Preheat oven to 375 F. With paper liners, line 18 muffin pan cups (2 1/2 by 1 1/4 inches), or grease them well.

2. Sift flour with baking powder and salt. Set aside.

3. In large bowl, with electric mixer at high speed, beat butter with granulated sugar, eggs, vanilla until light and fluffy, about 4 minutes, occasionally scraping side of bowl and beaters with rubber scraper.

4. At low speed, beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth.

5. With rubber scraper, gently fold in blueberries just until combined.

6. Scoop about 1/4 cup batter into each prepared muffin cup, to fill each about two thirds full.

7. Bake 20 to 25 minutes or until golden brown and cake tester inserted in center comes out clean.

8. Remove muffins to wire rack; let cool slightly.

9. Serve warm or cold, sprinkled with confectioners' sugar.

Makes 18 muffins.