Blueberry Muffins

1: Preheat the oven to 375°F.

2: Cream the butter and 1 1/4 cups sugar until light.

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

4: Add vanilla to the mixture.

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

6: Crush 1/2 cup blueberries with a fork and mix into the batter.

7: Fold in the remaining whole blueberries.

8: Line a 12-cup standard muffin tin with cupcake liners and fill with batter.

9: Sprinkle 3 teaspoons of sugar over the tops of the muffins.

10: Bake at 375°F for about 30-35 minutes.

11: Remove muffins from the tin and cool for at least 30 minutes.

12: Store uncovered, or the muffins will be too moist the next day.