½ cup (113 g) Softened unsalted butter1 ¼ cup Sugar2 Eggs1 teaspoon Vanilla extract2 cups All-purpose flour½ teaspoon Salt2 teaspoon Baking powder½ cup Milk2 cups Blueberries, washed, drained and picked over3 teaspoon Sugar
1. Preheat the oven to 190°C.2. Cream the butter and 1 ¼ cups sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla extract.3. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.4. Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole blueberries.5. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons of sugar over the tops of the muffins, and bake for about 30-35 minutes.6. Remove the blueberry muffins from the tin and let cool.