Jordan Marsh's Blueberry Muffins

🍽️ Makes 12

Ingredients

1/2 cup	120 ml	softened butter
1 1/4 cups	300 ml	sugar
2		eggs
1 teaspoon	5 ml	vanilla extract
2 cups	480 ml	flour
1/2 teaspoon	2.5 ml	salt
2 teaspoons	10 ml	baking powder
1/2 cup	120 ml	milk
2 cups	480 ml	blueberries, washed, drained and picked over
3 teaspoons	15 ml	sugar (for tops)

Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.