My hubby can’t get enough of this one; he always wants seconds!

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup milk
2 cups fresh blueberries

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, combine the baking powder, salt, and flour.

Gradually add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the flour mixture.

Gently fold in the blueberries, being careful not to crush them.

Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completel