1/2 c. butter, softened
1 c. sugar
2 eggs
2 c. all-purpose flour
2 tsp. double acting baking powder
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla extract
2 1/2 c. blueberries
Sugar for sprinkling top of muffins

Grease 1 (12 cup) muffin pan. Preheat oven to 375 degrees. In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately to creamed mixture with milk and vanilla.

Crush 1/2 cup of berries and add to batter. Fold remaining berries into batter and spoon into muffin pan. Sprinkle with sugar. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and turn onto wire rack.