Categories: Blueberries, Breakfast, Muffins

Ingredients

• 8 tablespoons butter or 8 tablespoons margarine
• 1 cup sugar
• 1/2 teaspoon salt
• 2 large eggs
• 2 teaspoons baking powder
• 2 cups unbleached all-purpose flour
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 1/2 cups fresh blueberries (or dried blueberries)
• 2 teaspoons sugar, for topping (or sugar-cinnamon)

Directions

1. Preheat oven to 375° F; in a bowl, cream together until light, the butter, sugar, and salt.

2. Add in eggs one at a time, beating well after each addition.

3. Add in baking powder, then add the flour alternately with the milk, beating well after each addition.

4. Mash ½ cup of the blueberries and add them to the batter; stir in the vanilla at the end, along with the whole blueberries.

5. Mound batter into 12 lightly greased muffin cups, filling each completely to the top (actually over the top; the batter is thick enough that it will hold its shape).

6. Sprinkle with sugar.

7. Bake for 30 minutes, or until a pick comes out clean.

8. Remove muffins from oven, and after 5 minutes remove them from the pan to cool completely on a rack.

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