Blueberry Muffins

Frisco 1st Ward

2 c. Flour

2 tsp. Baking Powder

1/2 tsp. Salt

1/2 c. Butter, softened

1 c. Sugar

2 Eggs

1/2 c. Milk

1 tsp. Vanilla

2-1/2 c. Blueberries

Preheat oven to 375. Grease muffin tins. Combine flour, baking powder, and salt in a mixing bowl. In a separate bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat well after each addition. Add dry ingredients alternately with milk and vanilla, begining and ending with dry ingredients, until batter is smooth. 

Crush 1/2 c. of the blueberries or cut up if frozen. Add to batter. Fold in remaining berries with spatula. Spoon into prepared muffin tins. Sprinkle each with a little sugar. Bake 30 minutes or until toothpick comes out clean. Cool muffins in pan 5 minutes, then remove onto a wire rack.