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. + 2 tbsp. sugar
2 lg. eggs, room temperature
1/2 c. milk
1 tsp. vanilla

Preheat oven to 375 degrees. Line 18 (2 1/2") 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 mixer bowl until light and fluffy. Beat in eggs, one at a time. Add remaining flour mixture alternately 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 to 30 minutes; until toothpick inserted in center comes out clean. Cool on wire racks. Makes 18.