2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 1/2 c. blueberries
1/2 c. butter, softened
1 c. plus 2 tbsp. sugar
2 lg. eggs, at room temp.
1/2 c. milk
1 tsp. vanilla extract

Preheat oven to 375 degrees F. Line 18 2 1/2 inch muffin pan cups with paper liners.

Combine flour, baking powder and salt in bowl. In another bowl, toss 2 tablespoons flour mixture with berries. Beat butter and 1 cup sugar in large mixing bowl until light and fluffy. Beat in eggs one at a time. Add remaining flour mixture alternatively with milk and vanilla. Crush 1/2 cup berries and stir into batter. Fold in remaining berries.

Spoon into prepared muffin cups and sprinkle with remaining sugar. Bake 25-30 minutes until toothpick inserted in center comes out clean. Cool on wire racks. Makes 18.