- 1/2 cup whole milk
- 1 teaspoon vanilla
- 2 1/2 cups blueberries
- sugar for tops of muffins
Place rack in center of oven and preheat to 375 degrees F. Line a 12-mold regular size muffin pan with paper muffins cups.
Using a stand or hand mixer, cream butter, sugar, and salt until soft. Add eggs, one at a time, and mix until light and fluffy. Whisk the flour and baking powder together, and stir into the batter, alternating with the milk. Stir in the vanilla. Mix until just incorporated.
Gently fold the blueberries into the batter. Spoon batter into the 12 muffin cups.
Sprinkle sugar on the tops of the muffins.
Bake for 25-30 minutes, or until the tops are light gold and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.