Directions:

Preheat the oven to 350° Fahrenheit. Place paper liners in a 12 cup cupcake pan.

In a large mixing bowl, place the flour, baking powder and salt. Whisk together until the baking powder and salt all are incorporated into the flour. Set aside.

* Beat the butter on medium until soft and creamy.* Start slowly adding in the sugar a little at a time, making sure the butter stays soft and creamy. When all the sugar is added, continue to beat for another minute. Next, add in an egg and keep beating the batter on medium until the egg is completely incorporated. Then add in the second egg and continue to beat on medium until that egg is also completely incorporated into the batter.

Turn the speed down to slow and add the milk and flour mixture in three additions, stopping to scrape down the bowl before adding the next addition.

When all has been added in, stop the mixer, scrape down the sides and with a large wooden spoon fold in the blueberries until the entire batter contains some berries throughout.

Using an ice cream scoop, scopp batter into the paper liners making sure the batter comes to the top of the liner, if you want a jumbo muffin. If you want smaller muffins, fill the liner 2/3 full.

Let the muffin pan sit on the counter for five minutes while the batter rests.

Place the muffin pan into the oven and set the timer for 35 minutes or until the muffin is slightly brown on top and a toothpick comes out clean but still slightly moist.

Place the muffin pan on a rack to cool for five to ten minutes. Then, remove the muffins from the pan and place them on the rack to cool. When cool, you can sift powdered sugar over them or you can cover them with a simple sugar icing.

I freeze mine so I can have a lovely blueberry muffin whenever I feel like having one. Nuke for 25 seconds in the microwave and it will be as fresh as the day you made it.