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Preheat oven to 375 F.
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Cream together butter and sugar until light and fluffy (approx 3 minutes). Add eggs, one at a time, beating after each addition.
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In a second bowl, combine dry ingredients.
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Gradually add the dry ingredients to the creamed butter and sugar along with the milk and vanilla.
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Mash 1/2 cup of blueberries and stir into mix by hand. Then add the remaining whole blueberries and stir gently.
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Fill muffin cups or greased muffin tray.