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Big Blueberry Muffins

1/2 c. butter
1 c. sugar
2 tsp. baking powder
1 tsp. vanilla
1/2 c. milk
2 c. flour
2 eggs
2 1/2 c. fresh berries
1/2 tsp. salt
2 tsp. sugar, for topping


Cream butter, sugar and vanilla. Add eggs, one at a time and mix until blended. Sift dry ingredients and add, alternating with milk, to butter-sugar mixture. Mash 1/2 cup blueberries and stir in by hand. Stir in remaining berries. Grease baking tin well, including top. Pile batter high in each cup. Sprinkle sugar over top. Bake at 375 degrees for 30 minutes. Cool in pan at least 30 minutes. Makes 12 muffins.


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