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1) Heat oven to 375°.
2) Grease 18 regular-size muffin cups (or 12 large size muffins).
3)In bowl, mix butter until creamy. Add sugar and beat until pale
and fluffy.
4) Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into
batter; repeat. (reserve 1 TBS Flour and toss with blueberries
before folding into batter)
7. Fold in blueberries.
8. Spoon into muffin cups and sprinkle topping onto each
muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.
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