2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c., plus 1 tbsp. sugar (divided use)
2 large eggs
1/2 c. milk
1 tsp. vanilla extract
2 1/2 c. fresh blueberries

Heat oven to 375°F. Line twelve 3-inch or fourteen 2 1/2-inch muffin pan cups with paper liners. Combine flour, baking powder and salt in a bowl. Beat butter and 1 cup sugar in a large mixer bowl at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients, alternating with milk and vanilla. Beginning and ending with dry ingredients, until batter is smooth. Crush 1/2 cup berries and add to batter. Fold remaining berries into batter with rubber spatula. Divide and spoon batter into muffin pan cups. Sprinkle with remaining 1 tablespoon sugar.

Bake for 30 minutes or until toothpick comes out clean. Cool muffins in pan 5 minutes before removing. Place on wire rack.

Makes 12 muffins.