1/2 cup (1 stick) butter
1 cup sugar
2 eggs
2 teaspoons baking powder
2 1/2 cups blueberries
2 cups all-purpose flour (1 sifted)
1/2 cup milk
1/2 teaspoon salt
2 teaspoons sugar (for top)
1 teaspoon vanilla

On low speed of mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift together dry ingredients onto a sheet of wax or parchment paper and gradually add alternately with milk.

Mash 1/2 cup of the berries (skip this step if using frozen blueberries) and stir in by hand.

Cooks Note: If using frozen blueberries, be sure to keep them frozen until the last minute or your batter will turn blueberry blue!

Grease a 12-well muffin pan with butter or shortening and grease the top surface of the pan, too, for easier clean-up. Pile batter high in each muffin cup. Sprinkle sugar over tops.

Bake at 375°F oven for 30 minutes. Cool in pan for 30 minutes.

Submitted by: CM