Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until
light.
Add the eggs, one at a time, beating well after
each addition. Add vanilla.
Sift together the flour, salt and baking
powder, and add to the creamed mixture
alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix
into the batter. Fold in the remaining whole
berries.
Line a 12 cup standard muffin tin with cupcake
liners, and fill with batter. Sprinkle the 3
teaspoons sugar over the tops of the muffins,
and bake at 375 degrees for about 30-35
minutes.
Remove muffins from tin and cool at least 30
minutes. Store, uncovered, or the muffins will
be too moist the second day, if they last that
long.
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