1 stick (8 oz.) unsalted butter, softened
1 cup sugar
1 tsp. vanilla extract
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups fresh
2 cups flour
1/2 cup milk
Preheat the oven to 375 degrees F. Line the cups or a muffin tin with paper liners.
With a mixer, cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Add the remaining flour and then the remaining milk. Fold in the blueberries by hand until well mixed.
Fill the muffin cups 3/4 full. Bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
Makes about 16.
I'll try to make more in the next few days and get a photo of them before they're all gone.