5,6 / 10
ready in 50 min.
Preheat oven to 375º F / 190º C. Line standard size muffin tin cups with paper or foil liners.
In a large bowl, using an electric mixer set on medium speed, cream together butter, sugar and vanilla. Add eggs and mix well to incorporate. In a separate bowl, combine flour, salt, and baking powder. Add the flour mixture to the butter mixture, alternating with the milk, mixing to combine.
By hand, gently fold in 1/2 cup of blueberries. Once incorporated, fold in the remaining blueberries.
Divide the batter evenly among the prepared muffin cups, filling each muffin cup almost to the top. Sprinkle each muffin top with granulated sugar, if desired. Bake for 25 to 35 minutes, until a wooden pick inserted into the center of the muffin comes out clean. Cool in pan on a wire rack for ten minutes. Remove muffins from pan and cool further on wire rack. Serve.