Blueberry Muffins

7 Tbsp butter, at room temperature
3/4 cup sugar
2 large eggs
2 1/4 cup flour
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 1/2 tsp vanilla
1 1/2 cups blueberries, fresh or frozen

Preheat oven to 375. Grease 12 standard muffin cups or line with cupcake liners. On medium speed of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking powder, and salt. Add dry ingredients to butter mixture in 2 increments, alternating with milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Gently fold blueberries into batter just until evenly distributed. Do not overmix. Spoon batter into muffin cups, filling level with the rim. Bake until golden, dry and springy to the touch, 20-25 minutes. Transfer to a wire rack and let cool 5 minutes. Unmold muffins. Serve warm or at room temperature.
Yield: 12 muffins