1/2 c. or 1 stick unsalted butter or Parkay
2 eggs
3 c. flour
3 tsp. baking powder
1 1/8 c. sugar
1/2 tsp. salt or less if Parkay is used
1/3 tsp. baking soda
1 c. milk
1 tsp. vanilla
2 c. blueberries

Grease 2 (12 hole) muffin pans. Preheat oven to 400 degrees. Cream together butter, eggs and sugar. Reserve 3 tablespoons flour and gently roll the fruit in it. Add remaining dry ingredients to the butter-egg mixture. Alternate with the milk which has been added to the vanilla. Add the fruit and fold in gently. Fill each muffin pan 3/4 full of the batter and sprinkle tops with a little sugar. Bake 15 to 20 minutes or until muffins pull away from the sides of the pans.