4 cups AP flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup of butter (softened)
2 cups sugar
2 teaspoons vanilla extract
1 cup milk
2 cups blueberries (fresh or frozen)
Preheat your over to 375 degrees.
Combine your dry ingredients and set aside.
In a separate bowl cream your butter and sugar.
Add your eggs, add your milk and vanilla and mix well.
Slowly add your dry ingredients to the wet and mix until just moist.
Add your blueberries and gently fold into batter.
Divide into muffin cups that have been lined with cupcake papers.
Bake at 375 for 20-25 minutes until the tops start to get golden brown.
Cool 10 minutes in the pan before removing to finish cooling.
Makes about 24 muffins.