Preheat your oven to 375 and line your muffin pans.
In a large bowl or if you are using your mixer, beat the butter until it’s all nice and smooth.
Add in the sugar and blend together.
Next, add eggs, one at a time. Add the vanilla, baking powder and salt.
Gradually add the flour and the milk at the same time. Go slow if you are using a mixer.
Mix on medium speed until it’s all creamy.
Finally, coat the blueberries with a tablespoon or so of the flour. Next, fold them into the batter with a spatula.
Fill the muffin liners and bake for 15-20 minutes. I have a convection oven and mine took 20 minutes to bake.
