Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
115 gram Butter, 200 gram granulated sugar
Add eggs one at a time, beating after each.
2 Large Eggs
Beat in vanilla, baking powder and salt.
2 teaspoon Vanilla, 2 teaspoon Baking Powder, 0.25 teaspoon salt
With spoon, fold in half of flour then half of milk into batter; repeat.
240 gram flour - unbleached all-purpose, 250 ml Milk
Fold in blueberries.
2.5 Cup Fresh Blueberries
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.
Notes
Top with Granulated sugar for a nice crunch.Twice the milk makes a fantastic blueberry cake! I accidentally used twice as much milk, so I poured it into a pan and baked for 20 min, hoping for the best. Out came the most delicious blueberry cake I've ever had.