INSTRUCTIONS

1. Preheat the oven to 375°F. Line a muffin tin with papers.

2. In a medium-sized bowl, beat together the softened butter and sugar until thoroughly combined.

3. Add the milk, eggs and vanilla, beating well after each addition.

4. In separate bowl, add in the flour, baking powder & salt.  Stir until fully combined.

5. Add the flour mixture alternately with the milk mixture, stirring just enough to blend fully.

6. Crush 1/2 cup of the blueberries. Gently stir both the crushed as well as whole berries into the batter, stirring only enough to distribute.

7. Use a scoop to add batter to muffin papers, filling about 2/3 full.
8. Sprinkle about 1/2 teaspoon granulated sugar atop each muffin, if desired.
9. Bake the muffins for about 30 minutes, until they're light golden brown & toothpick inserted into the middle a muffin comes out clean.
10. 10. Remove the muffins from the oven, allow to cool about 5 minutes & transfer muffins to a rack to cool.