BLUEBERRY CAKE MUFFINS

2 Cups sifted all-purpose flour

1-1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter or margarine, softened

1 cup granulated sugar

2 eggs, unbeaten

1 teaspoon vanilla

1/2 cup milk

1 cup fresh or thawed frozen and drained blueberries

 

Preheat oven to 375 degrees. With paper liners, line 18 muffin-pan cups.

Sift flour with baking powder and salt. Set aside.

In large bowl, with electric mixer at high speed, beat butter with granulated sugar, eggs, and vanilla until light and fluffy, about 4 minutes—occasionally scraping the bottom of the bowl with a rubber scraper.

At low speed, beat in flour mixture (in fourths) alternately with milk (in thirds)( beginning and ending with flour mixture. Beat just until smooth.

With rubber scraper, gently fold in blueberries just until combined.

Scoop about 1/4 cup batter into each muffin cup to about 2/3 full.

Bake 20 o 25 minutes until golden brown.

Remove muffins to wire rack.

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