1/2 c. butter
2 eggs
2 tsp. baking powder
2 c. flour
1 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1/2 c. milk
2 1/2 c. fresh blueberries or 12 oz. frozen bag, no sugar, not thawed

Grease or line 18 regular size muffin cups. Beat butter until creamy. Add sugar and beat until pale and fluffy. Add eggs, 1 at a time, beating after each addition. Beat in vanilla, baking powder and salt. If using fresh blueberries, mash 1/2 cup and stir into batter. Fold half the flour, half the milk into the batter. Repeat with remaining flour and milk. Fold in remaining fresh blueberries or all the frozen berries. Spoon batter into muffin cups. Bake 25 to 30 minutes at 375 degrees until golden brown and top feels springy to touch.