Classic Blueberry Muffins

cup Butter, softened teaspoon salt (optional)
1 cup sugar teaspoon cinnamon
2 eggs 1 teaspoon vanilla
2 cups flour 2 cups fresh blueberries
2 teaspoons baking powder 2 teaspoons sugar (for tops)
cup milk
Cream the butter and sugar with a mixer. Add eggs one at a time and mix until blended. Fold in dry ingredients, vanilla, milk and blueberries. Tip: Dust blueberries with flour before adding to the batter to prevent their sinking to the bottom of the muffins.

Grease muffin tins (or use paper cupcake liners). Spoon batter into tins, sprinkle tops with sugar. Bake in preheated 375 oven for 25-30 minutes. Makes one dozen.