2 cups sifted all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries (or thawed and drained frozen blueberries)
Preheat oven to 375°F. Line muffin pan cups with paper liners.
Combine flour, baking powder, and salt and set aside.
In mixing bowl, beat butter with sugar, eggs and vanilla at high speed until light and fluffy, about four minutes.
Lower speed and beat in flour mixture alternately with milk. Beat until smooth.
With rubber scraper, gently fold in blueberries just until combined.
Fill muffin cups 2/3 cup full. Bake 20-25 minutes or until golden brown.
Remove to wire rack; let cool slightly. Serve warm or cooled, dusted with confectioners’ sugar.
YIELD: 1 dozen standard sized muffins