• 1/2 cup BUTTER*
• 2 cups FLOUR
• 1 cup SUGAR
• 2 large EGGS*
• 1/2 cup MILK*
• 2 tsp BAKING POWDER
• 1/2 tsp SALT
• 2 1/2 cups fresh BLUEBERRIES*
• 1 1/2 tsp VANILLA EXTRACT
• 2 tbsp SUGAR (for muffin tops)

Preheat oven to 375°F.

In a large mixing bowl, cream butter and sugar together until light and fluffy.   Add the eggs to butter mixture, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients and mix well to combine.

Gently add the dry ingredients to the creamed butter mixture along with the milk and vanilla.

Mash 1/2 cup of the blueberries, and stir in by hand into the batter.  Add the remaining whole berries and stir in gently without crushing.  Spray a 12 muffin baking pan with cooking spray and fill muffin cups 3/4 of the ay full.  Sprinkle a coarse sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Let cool to handle and then remove by running a knife around the edges.  Then place on wire racks or serve warm with your favorite topping.

*Items you can find @ Belltown