Blueberry Muffins

• ½ cup (1 stick) softened butter
• 1¼ cups (250g) sugar
• 2 large eggs
• 1½ cups sugar
• 1 tsp vanilla extract
• 2 cups (240g) flour
• ½ tsp salt
• 2 tsp baking powder
• ½ cup milk
• 2 cups blueberries, washed, drained and picked over

Preheat oven to 375 degrees.

Cream the butter and sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.