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1/2 c. butter or margarine
(room temperature)
1 c. sugar
2 large eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 1/2 c. fresh blueberries or
12 oz. bag frozen
blueberries (not thawed)
2 c. flour
1/2 c. milk

Heat oven to 375 degrees. Grease 18 regular-size muffin cups
(12, if you want large muffins) or line with paper or foil
baking cups. In a medium-size bowl, beat butter with a wooden
spoon or electric mixture until creamy. Add sugar; beat until
pale and fluffy. Add eggs, one at a time, beating after each
addition. Beat in vanilla, baking powder and salt. If using
fresh blueberries, mash 1/2 cup and stir into the batter. With
a rubber spatula, fold half the flour, then half the milk into
the batter; repeat with remaining flour and milk. Fold in
remaining fresh blueberries or all the frozen. Spoon batter
into the muffin cups. Bake 25 to 30 minutes until golden
Note: Strawberries or raspberries may be used instead
of blueberries.

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