Instructions

• Preheat oven to 375°F (190°C). Line 12-cup standard muffin tin with paper liners or use silicon tray.
• In large mixing bowl, mix softened butter and sugar together until light and fluffy.
• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• In separate bowl, sift together flour, 1/2 teaspoon salt, and baking powder.
• Add dry ingredients to creamed mixture in batches, alternating with milk. Mix just until combined—do not overmix.
• Lightly crush about 2 oz (60 g) of blueberries with fork and stir into batter. Gently fold in remaining whole blueberries.
• Divide batter evenly among muffin cups. Bake for 30 to 35 minutes, or until toothpick inserted into center comes out clean.
• Remove muffins from tin and let cool on wire rack for at least 30 minutes before enjoying.