Blueberry Muffins

8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup milk

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the blueberries by hand until well mixed. Fill the muffin cups 3/4 full. Bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

Makes about 16.

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