Blueberry Cake Muffins

• 2 c. sifted all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. soft butter or margarine
• 3/4 c. granulated sugar
• 2 eggs (unbeaten)
• 1 tsp. vanilla extract
• 1/2 c. milk
• 1 c. fresh or thawed, frozen and drained blueberries
• confectioners sugar

1. Preheat oven to 375u0b0.
2. With paper liners, line 8 muffin pan cups or grease them well.
3. Sift flour with baking powder and salt; set aside.
4. In a large bowl with electric mixer at high speed, beat butter with granulated sugar, eggs and vanilla until light and fluffy.
5. At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.
6. Beat until just smooth.
7. Gently fold in blueberries. Make sure to grease the top of the muffin pan as well as muffin cups.
8. Fill each muffin cup 3/4 full.
9. Bake for 20 to 25 minutes, or until golden brown.
10. Remove muffins to wire rack; let cool slightly.
11. Serve warm or cold, sprinkled with confectioners sugar. Makes 8 large muffins.

flour, baking powder, salt, butter, sugar, eggs, vanilla extract, milk, blueberries, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729364 (may not work)