1/2 c. butter, at room temperature
2 c. flour
1 c. sugar
2 eggs
1/2 c. milk
2 tsp. baking powder
1/2 tsp. salt
2 1/2 c. blueberries, washed and dried
1 tsp. vanilla

At low speed, cream butter and sugar until fluffy. Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternately with milk. Add vanilla. Add blueberries and fold slowly. Sprinkle top with sugar. Grease muffin tin. Bake at 375 degrees for 30 minutes. Makes 1 dozen large muffins.