Blueberry Muffins

1: Preheat the oven to 375°F.

2: Cream the butter and 1¼ cups sugar until light.

3: Add the eggs, one at a time, beating well after each addition. Add vanilla.

4: Sift together the flour, salt, and baking powder, and add to the creamed mixture alternately with the milk.

5: Crush ½ cup blueberries with a fork and mix into the batter. Fold in the remaining whole berries.

6: Line a 12 cup standard muffin tin with cupcake liners and fill with batter. Sprinkle 3 teaspoons sugar over the tops of the muffins, and bake at 375°F for about 30-35 minutes.

7: Remove muffins from tin and cool for at least 30 minutes. Store uncovered to avoid excess moisture.